Roasted Garlic Beef Stew

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	275275 cal
pro	22 g22g pro
total fat	10 g10g total fat
sat. fat	3 g3g sat. fat
carb	24 g24g carb
fibre	4 g4g fibre
chol	42 mg42mg chol
sodium	355 mg355mg sodium
% RDI:	-
calcium	55 calcium
iron	2424 iron
vit A	3838 vit A
vit C	2727 vit C
folate	2323 folate

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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.

Ingredients

12 garlic cloves 12 12garlic clovegarlic cloves
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 carrots 2 2carrotcarrots
2 parsnips 2 2parsnipparsnips
2 Yukon Gold potatoes 2 2Yukon Gold potatoYukon Gold potatoes
1-1/2 lb stewing beef cubes 1-1/2 1-1/2lb lbstewing beef cubes
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 onion , chopped1 1oniononions, chopped
1-1/2 tsp dried thyme 1-1/2 1-1/2tsp tspdried thyme
1-1/2 tsp dried sage 1-1/2 1-1/2tsp tspdried sage
1-1/2 cups sodium-reduced beef stock 1-1/2 1-1/2cups cupssodium-reduced beef stock
1 cup red wine 1 1cup cupred wine or beef stock
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1 cup frozen peas 1 1cup cupfrozen peas
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped 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.

Source : Canadian Living Magazine: November 2006