Quick Herbed Beef Stew with Roasted Garlic
The sweetness of the roasted garlic enriches this beef dish. It's easy and fast to make if you multi-task the recipe. The more tender beef choice, cuts the cooking time in half.
Preheat the oven to 375 degrees. Toss the garlic with 1 tablespoon melted butter on a small baking sheet coated with Teflon® non-stick. Bake until the garlic is tender and beginning to brown, about 10 minutes; cool for 5 minutes. Peel and set aside.
While the garlic cooks, melt 3 tablespoons of the butter in a large pot coated with Teflon® non-stick. Sprinkle the beef with salt and pepper; dust with 1 tablespoon flour. Add beef to pot and saute until the beef is no longer pink, about 6 minutes; transfer beef to a bowl. Add the vegetables, broth, wine, thyme, sage and roasted garlic to pot. Bring to a boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 20 minutes.
Return beef and any juices to the pot. Mix remaining 1 tablespoon butter and 1 tablespoon flour in small bowl. Whisk flour paste into the stew. Simmer uncovered until sauce thickens, about 2 minutes. Season with salt and pepper, and serve.