Beef Stew with Garlic Cream

4-6
Servings
45m
Prep Time
3.5h
Cook Time
4h 15m
Ready In

Recipe: #39682

October 16, 2022



"Recipe source: Saveur (October 2015)"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (667.1 g)
  • Calories 1725.8
  • Total Fat - 149.5 g
  • Saturated Fat - 38.3 g
  • Cholesterol - 333.5 mg
  • Sodium - 283.9 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 3.1 g
  • Sugars - 4.3 g
  • Protein - 69.7 g
  • Calcium - 143.4 mg
  • Iron - 7.3 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.4 mg

Step 1

Season beef with salt and pepper and then toss it in the flour. In a large pot or dutch oven over medium high heat, heat 1/2 cup oil and then add the beef (you may need to work in batches), cook turning until browned (5-10 minutes). Transfer to palter and then return pot to medium high heat.

Step 2

Stir in onion and carrot and cook stirring for 5-10 minutes or until browned. Stir in the wine and thyme and cook for another 10 minutes. Return beef to pot and then stir in 8 cups of water and bring to a boil. Reduce heat to simmer and cook, stirring occasionally for 3 hours or until beef is tender and sauce is reduced.

Step 3

Meanwhile in a saucepan combine the garlic with 1 cup of water and bring to a boil. Cook for 5 minutes and then drain the garlic. Return garlic to the pan on medium low heat and cook for 5 minutes; drain garlic, reserving the oil. Return garlic to pan and add milk and cream and bring to a boil. Reduce heat to medium and cook stirring, until cream is reduced and garlic is tender (10 minutes).

Step 4

Pour the garlic cream into a blender and puree until smooth. With machine on, drizzle in the reserved olive oil and blend into the sauce. Scrape the sauce into a serving bowl and serve alongside the beef stew.

Tips & Variations


No special items needed.

Tags :

Related