ROASTED GARLIC-BEEF-AND-VEGETABLE STEW WW 11PTS

By lindab

Ingredients

• 1 LARGE OR 2 SMALL HEADS GARLIC
• 2 TABLESPOONS FLOUR
• *1 POUND BEEF BOTTOM ROUND STEAK CUT INTO 1 INCH PIECES
• 1/2 TEASPOON SALT
• 1/4 TEASPOON PEPPER
• *1 ONION
• *12 BABY CARROTS
• *2 LARGE PARSNIPS
• *1/2 POUND SMALL RED POTATOES, HALVED
• *2 CUPS REDUCED-SODIUM BEEF BROTH (I USE NO SALT)
• 3 FRESS THYME SPRIGS OR 1/2 TEASPOON DRIED
• THYME
• *1 CUP FROZEN PEAS
• 2 TABLESPOONS CHOPPED FRESH PARSLEY

Details

Servings 4
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

1. PREHEAT OVEN TO 400 DEGREES. WRAP GARLIC IN FOIL AND ROÅST UNTIL SOFT AND FRAGRANT 50-60 MINUTES. LET COOL, SQUEEZE OUT GARLIC PULP AND SET ASIDE.

2. PLACE FLOUR, SALT AND PEPPER IN LARGE 1 GALLON PLASTIC BAG. ADD BEEF, SHAKE TO COAT.

3. SPRAY DUTCH OVEN WITH NON-STICK COOKING SPRAY. SET OVER MEDIUM HEAT.

4. ADD BEEF. RESERVE LEFTOVER FLOUR IF ANY. COOK STIRRING OCCASIONALY UNTIL BROWNED ABOUT 6-8 MINUTES. TRANSFER BEEF TO PLATE.

5. ADD ONIONS AND COOK STIRRING OCCASIONALY UNTIL SOFTENED ABOUT 5-6 MINUTES.

6. ADD CARROTS,PARSNIPS,POTATOES,BROTH AND THYME.

7. BRING TO BOIL, REDUCE HEAT COVER AND SIMMER UNTIL VEGETABLES ARE TENDER 15-20 MINUTES.

8. ADD BEEF TO VEGETABLES. STIR IN GARLIC PULP.

9. REMOVE 2 TABLESPOONS COOKING LIQUID TO SMALL BOWL. ADD RESERVED FLOUR AND STIR UNTIL SMOOTH.

10. ADD TO STEW AND COOK STIRRING CONSTANTLY UNTIL THICKENED.

11. ADD PEAS AND SIMMER ABOU 2O MINUTES.

12. ADD CHOPPED PARSLEY AND STIR. SERVE