Beef Stew with Garlic Cream

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.