Rachael Ray's Autumn Beef Stew With Apple, Onion and Roasted Garlic
- 2 bulbs garlic
- EVOO – Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- 1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks)
- 1 stick butter, divided
- 2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
- Flour, for dredging plus 2 tablespoons
- 3 carrots, sliced in 2-inch chunks on an angle
- 2 apples, such as Honeycrisp, peeled and chopped
- 2 to 3 ribs celery, chopped
- 1 large onion, chopped
- 2 fresh bay leaves
- 2 to 2 1/2 cups cloudy organic apple cider
- 2 cans beef consommé
- Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string
- 2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed
- 2 to 3 large parsnips, peeled and cubed
- 1 1/2 cups sharp white cheddar, shredded
- 1 cup whole milk
- Freshly grated nutmeg
- 1/4 cup chives, finely chopped
Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove garlic and reduce heat to 350°F.
Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and bacon. Brown and crisp bacon then remove and reserve. Pour off some of the fat out of the pan and add a couple of tablespoons butter.
Pat meat dry and season liberally with salt and pepper. Dredge in flour and add to hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon.
Add carrot, apple, celery, onion, bay, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir a minute then add cider, consommé, the roasted garlic cloves and stir to combine. Add reserved beef, bacon and herb bouquet to pan, bring to a boil then cover and transfer to oven. Braise meat for 2 hours, until very tender and the sauce has thickened. Let stand 20 minutes while you cook potatoes.
Boil potatoes and parsnips in salted water until tender. Drain and return to hot pot; mash with 2 tablespoons butter, cheese and milk. Season with salt, pepper and nutmeg; stir in chives.
Serve stew in shallow bowls with potatoes alongside.
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