Roasted Garlic Beef Stew
Take the chill off Canada's chilly autumn nights with soups, stews and casseroles from the "Kitchen Comfort" collection of recipes in the November 2006 issue of Canadian Living magazine.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 275 |
| pro | 22 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 24 g |
| fibre | 4 g |
| chol | 42 mg |
| sodium | 355 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 24% |
| vit A | 38% |
| vit C | 27% |
| folate | 23% |
-
12 cloves garlic
2 tbsp (25 mL) vegetable oil
2 carrots
2 parsnips
2 Yukon Gold potatoes
1-1/2 lb (750 g) stewing beef cubes
1/2 tsp (2 mL) each salt and pepper
1 onion, chopped
1-1/2 tsp (7 mL) each dried thyme and sage
1-1/2 cups (375 mL) sodium-reduced beef stock
1 cup (250 mL) red wine or beef stock
1/4 cup (50 mL) tomato paste
1 cup (250 mL) frozen peas
1/4 cup (50 mL) chopped fresh parsley
Preparation:
In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 30 minutes. Remove garlic to large plate. Drain and reserve oil.
Meanwhile, peel carrots, parsnips and potatoes; cut into 1-inch (2.5cm) chunks. Set aside.
Season beef with half each of the salt and pepper. In Dutch oven, heat 1 tbsp (15 mL) of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
Add remaining reserved oil to pan; fry onion, 1 tsp (5 mL) each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
Add stock, wine and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Return beef and any juices to pan along with garlic. Add chopped vegetables; reduce heat, cover and simmer until beef and vegetables are tender, about 1-/12 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
Add peas and remaining thyme and sage; heat through. Sprinkle with parsley.
Additional Information
Source
Canadian Living Magazine: November 2006
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