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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


  • 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


  • 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.


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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