Best 2 Roasted Garlic Beef Stew Recipes

Roasted garlic and beef stew is a hearty meal that can feed a large crowd and warm you up on a cold night. The beef is seared and then braised in a rich sauce made with roasted garlic, red wine, and beef broth, giving it a depth of flavor and a tender texture that melt in your mouth. It's served over mashed potatoes or rice, and you can add vegetables such as carrots, celery, and potatoes for an extra boost of nutrition. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying roasted garlic beef stew that will be a hit with your family and friends.

Here are our top 2 tried and tested 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:

Purchase high-quality beef chuck roast, which has a good balance of lean and fatty meat, resulting in tender and flavorful stew.
Generously season the beef with salt and pepper before searing. This enhances the flavor and creates a delicious crust.
Use a large pot or Dutch oven to accommodate all the ingredients comfortably and allow for even cooking.
Sear the beef in batches to prevent overcrowding the pot and ensure proper browning. Remove the beef from the pot after searing and set aside.
Sauté the vegetables until they are tender and slightly caramelized. This adds depth of flavor to the stew.
Add the roasted garlic cloves to the pot along with the beef broth, red wine, and herbs. The roasted garlic adds a sweet and nutty flavor.
Bring the mixture to a boil, then reduce heat to low and simmer for at least 1 hour, or until the beef is fall-apart tender.
Serve the stew over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley or thyme for an extra touch of flavor.

Conclusion:

This hearty and flavorful roasted garlic beef stew is a perfect meal for a chilly day. The combination of tender beef, roasted garlic, and rich broth creates a comforting and satisfying dish. With careful preparation and attention to detail, you can create a delicious and memorable stew that your family and friends will love. Experiment with different types of vegetables and herbs to customize the stew to your taste preferences. Enjoy this classic dish as a warm and comforting meal on any occasion.