Roasted Garlic Beef Stew Recipes

GARLIC LOVER'S BEEF STEW

Steps:

• Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.

GARLIC ROAST BEEF

Steps:

• Preheat the oven to 475 degrees F.
• Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
• Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
• Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
• Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

ROASTED-GARLIC BEEF STEW

Steps:

• Preheat oven to 350°F. Toss garlic with 1 tablespoon melted butter on small baking sheet. Bake until garlic is tender and beginning to brown, about 15 minutes. Cool garlic 5 minutes. Peel and set aside.
• Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef with salt and pepper; dust with 1 tablespoon flour. Add beef to pot. Sauté until no longer pink, about 6 minutes. Transfer beef to bowl. Add vegetables, broth, wine, herbs and roasted garlic to pot. Bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 25 minutes.
• Return beef and any juices to pot. Mix remaining 1 tablespoon butter and 1 tablespoon flour in small bowl. Whisk flour paste into stew. Simmer uncovered until sauce thickens, about 2 minutes. Season with salt and pepper and serve.

GARLIC MUSHROOM FRENCH BEEF STEW

Steps:

• Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches. Remove and keep warm. , In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, wine, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender. , In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through. Sprinkle with cheese.