Beef Stew with Garlic Cream
"Recipe source: Saveur (October 2015)"
Original is 4-6 servings
Ingredients
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 by Step Method
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
No special items needed.
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