Best 2 Roasted Garlic Beef Stew Recipes

Indulge in the rich flavors and aromas of Roasted Garlic Beef Stew, a comforting and hearty dish that will warm your soul on chilly evenings. This classic stew features tender chunks of beef braised in a delectable broth infused with roasted garlic, red wine, and herbs. The garlic, slow-roasted to perfection, adds a depth of flavor that elevates the entire dish. Served over creamy mashed potatoes or crusty bread, this stew is a true feast for the senses.

Enhance your culinary repertoire with our collection of diverse recipes that cater to various dietary preferences and tastes. Choose from the traditional Beef Stew, a timeless classic that showcases the simplicity and elegance of this dish. For a vegetarian twist, try the hearty and flavorful Vegetable Stew, packed with an array of colorful vegetables and a rich tomato-based broth. If you're seeking a low-carb option, the Keto Beef Stew offers a satisfying and delicious alternative, featuring succulent beef and a rich gravy made with almond flour.

Expand your culinary horizons with our Slow Cooker Beef Stew, a convenient and fuss-free option that allows you to savor the delectable flavors of stew without the need for constant supervision. Alternatively, explore the Instant Pot Beef Stew recipe, a modern take on a classic dish that utilizes the magic of pressure cooking to create a tender and flavorful stew in a fraction of the time. Whichever recipe you choose, you're in for a culinary treat that will leave you craving for more.

Let's cook with our recipes!

ROASTED-GARLIC BEEF STEW

Roasted-Garlic Beef Stew image

Categories Soup/Stew Beef Garlic Herb Potato Stew Fall Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Ingredients

12 large garlic cloves, unpeeled
1 tablespoon butter, melted
4 tablespoons (1/2 stick) butter
1 pound beef tenderloin, cut into 1-inch pieces
2 tablespoons all purpose flour
2 large parsnips, peeled, chopped
2 carrots, peeled, chopped
1 large potato, peeled, chopped
1 rutabaga, peeled, chopped
1 14 1/2-ounce can beef broth
1 cup dry red wine
1 tablespoon dried thyme, crumbled
2 teaspoons dried rubbed sage

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.

RACHEL RAY'S BEEF STEW WITH APPLES & ROASTED GARLIC

RACHEL RAY'S BEEF STEW WITH APPLES & ROASTED GARLIC image

Categories Soup/Stew Beef Dinner Fall

Yield 6

Number Of Ingredients 21

Ingredients

Ingredients
2 bulbs garlic
Extra virgin olive oil (EVOO), for drizzling
Salt and pepper
1/4-1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks)
1 stick butter, divided
2 1/2-3 pounds beef chuck, cut into 2-inch cubes
Flour, for dredging, plus 2 tablespoons
3 carrots, sliced in 2-inch chunks on an angle
2 apples, such as Honeycrisp, peeled and chopped
2-3 ribs celery, chopped
1 large onion, chopped
2 fresh bay leaves
2-2 1/2 cups cloudy organic cider
2 cans beef consommé
2 1/2 pounds Russet potatoes (about 5 potatoes), peeled and cubed
2-3 large parsnips, peeled and cubed
1 1/2 cups sharp white cheddar, shredded
1 cup whole milk
Freshly grated nutmeg
1/4 cup chives, finely chopped

Steps:

Pre-heat the oven to 400°F. Cut the ends off the garlic bulbs to expose the cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove the garlic and reduce the heat to 350°F. Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and the bacon. Brown and crisp the bacon, then remove and reserve. Pour some of the fat out of the pan and add a couple of tablespoons of butter. Pat the meat dry and season liberally with salt and pepper. Dredge in the flour and add to the hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve the browned meat with the bacon. Add the carrots, apples, celery, onion, bay leaves and salt and pepper to the pot and partially cover. Cook to soften the vegetables for a few minutes, then sprinkle with 2 tablespoons flour. Stir for a minute, then add the cider, consommé and the roasted garlic cloves and stir to combine. Add the reserved beef and bacon back to the pan, bring to a boil, then cover and transfer to the oven. Braise the meat for 2 hours, until very tender and the sauce has thickened. Let stand for 20 minutes while you cook the potatoes. Boil the potatoes and parsnips in salted water until tender. Drain and return to the hot pot; mash with 2 tablespoons butter, cheese and the milk. Season with salt, pepper and nutmeg; stir in the chives. Serve the stew in shallow bowls with the potatoes alongside.

Tips:

- For a richer flavor, use bone-in beef chuck roast. - Don't overcrowd the pot with beef or vegetables. This will prevent them from browning properly. - If you don't have time to roast the garlic ahead of time, you can use jarred roasted garlic. - Add more liquid to the pot if the stew becomes too thick. - Serve the stew with mashed potatoes, egg noodles, or rice.

Conclusion:

This roasted garlic beef stew is a hearty and flavorful dish that is perfect for a cold winter night. The beef is tender and juicy, the vegetables are soft and flavorful, and the gravy is rich and delicious. With a few simple ingredients and a little time, you can create a meal that your family and friends will love.