Roasted-Garlic Beef Stew Recipe

Name: Roasted-Garlic Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large garlic cloves, unpeeled; 1 tablespoon butter, melted; 4 tablespoons (1/2 stick) butter; 1 pound beef tenderloin, cut into 1-inch pieces; 2 tablespoons all purpose flour; 2 large parsnips, peeled, chopped; 2 carrots, peeled, chopped; 1 large potato, peeled, chopped; 1 rutabaga, peeled, chopped; 1 14 1/2-ounce can beef broth; 1 cup dry red wine; 1 tablespoon dried thyme, crumbled; 2 teaspoons dried rubbed sage

Servings: persons

12 large garlic cloves, unpeeled
1 tablespoon butter, melted
4 tablespoons (1/2 stick) butter
1 pound beef tenderloin, cut into 1-inch pieces
2 tablespoons all purpose flour
2 large parsnips, peeled, chopped
2 carrots, peeled, chopped
1 large potato, peeled, chopped
1 rutabaga, peeled, chopped
1 14 1/2-ounce can beef broth
1 cup dry red wine
1 tablespoon dried thyme, crumbled
2 teaspoons dried rubbed sage

1
Preheat oven to 350F.
2
Toss garlic with 1 tablespoon melted butter on small baking sheet.
3
Bake until garlic is tender and beginning to brown, about 15 minutes.
4
Cool garlic 5 minutes.
5
Peel and set aside.
6
Melt 3 tablespoons butter in large pot over high heat.
7
Sprinkle beef with salt and pepper; dust with 1 tablespoon flour.
8
Add beef to pot.
9
Saute until no longer pink, about 6 minutes.
10
Transfer beef to bowl.
11
Add vegetables, broth, wine, herbs and roasted garlic to pot.
12
Bring to boil.
13
Reduce heat to medium-low.
14
Cover; simmer until vegetables are tender, about 25 minutes.
15
Return beef and any juices to pot.
16
Mix remaining 1 tablespoon butter and 1 tablespoon flour in small bowl.
17
Whisk flour paste into stew.
18
Simmer uncovered until sauce thickens, about 2 minutes.
19
Season with salt and pepper and serve.

928

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 large garlic cloves, unpeeled, 1 tablespoon butter, melted, 4 tablespoons (1/2 stick) butter, 1 pound beef tenderloin, cut into 1-inch pieces, and more.

Yes, Roasted-Garlic Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted-Garlic Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions