Quick Herbed Beef Stew with Roasted Garlic

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 and chopped 2 carrots, peeled and chopped 1 rutabaga, peeled and chopped 1 (14-1/2-ounce) can beef broth 1 cup dry red wine 1 tablespoon dried thyme, crumbled 2 teaspoons dried sage

Directions

Preheat the oven to 375 degrees. Toss the garlic with 1 tablespoon melted butter on a small baking sheet coated with DuPont™ 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 DuPont™ 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.

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