Roasted Garlic Beef Stew

This Roasted Garlic Beef Stew is a must for garlic lovers and you’re going to love all the fresh vegetables !

Roasted garlic beef stew on a large plate

The flavors are phenomenal in this stew! The creation of these hearty flavors is the method of roasting the garlic in oil in your saucepan and then using this oil to saute your beef and onion. Delish!

I used baby white potatoes (unpeeled) because I’m lazy when it comes to peeling and cutting up potatoes  and I used top sirloin steak instead of stewing beef. That’s just a personal choice and it’s mainly due to my excitement about the recipe and wanting to make a ‘super stew’.

Fresh chopped meat on a chopping board

I love the wholesome goodness of this dish.  Every single spoonful is so satisfying to the taste buds.  Cheers!

Close up view of roasted garlic beef stew on a large plate

Roasted Garlic Beef Stew

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Canadian
Keyword: beef stew, roasted garlic
Servings: 8 persons
Calories: 275kcal

Ingredients

  • 12 garlic cloves
  • 2 tbsp vegetable oil
  • 2 carrots
  • 2 parsnips
  • 2 Yukon Gold potatoes
  • 1-1/2 lb stewing beef cubes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 onion, chopped
  • 1-1/2 tsp dried thyme
  • 1-1/2 tsp dried sage
  • 4 cups sodium-reduced beef stock
  • 1 cup red wine or beef stock
  • 1/4 cup tomato paste
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley

Instructions

  • In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 30 minutes. Remove garlic to large plate. Drain and reserve oil.
  • Meanwhile, peel carrots, parsnips and potatoes; cut into 1-inch chunks. Set aside.
  • Season beef with half each of the salt and pepper. In Dutch oven, heat 1 tbsp of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
  • Add remaining reserved oil to pan; fry onion, 1 tsp each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
  • Add stock, wine and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Return beef and any juices to pan along with garlic. Add chopped vegetables; reduce heat, cover and simmer until beef and vegetables are tender, about 1-/12 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
  • Add peas and remaining thyme and sage; heat through. Sprinkle with parsley.

Nutrition

Calories: 275kcal | Carbohydrates: 24g | Protein: 22g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 35mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2550IU | Vitamin C: 13.7mg | Calcium: 40mg | Iron: 1.8mg
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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

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