Beef Stew with Winter Carrots & Roasted Garlic
What makes this beef stew so special is the quality of ingredients that go into it. You start with cubes of Toski Sands Sirloin Stew Meat that slow cook till the meat becomes fork tender and the flavor of the beef deepens. Then you add a special treat – Local Winter Carrots from Country Garden. They have the bright fresh flavor of summer carrots, such a treat in the midst of winter. Then you add the fingerling potatoes and roasted garlic.
Serve with warm ciabatta bread.
Serves 4-6 people
Beef Stew
Ingredients
Beef Stew
- 2 - 2 1/2 lb Toski Sands Sirloin Stew Meat
- Toski Sands Steak Seasoning Supreme
- Vegetable Oil
- 6 cups Beef Stock
Adding the garlic
- 3 bulbs garlic
- olive oil
Adding the vegetables
- 1 lb Fingerling Potatoes - cut larger fingerlings in half
- 1 lb Winter Carrots - local, peeled and cut into 2 inch pieces
- 5 Onions - cippoline, peeled
Thickening the Stew
- 2 tbsp Corn Starch
- 2 tbsp water
Instructions
Starting the stew
- Lightly season stew meat with steak seasoning. Heat a large soup kettle over medium high heat. Add enough oil to lightly coat the bottom of the kettle. In batches, brown the stew meat. About 5-7 minutes per side. Do not let meat touch in the pan, this will cause the meat to steam opposed to brown. Return beef to the kettle and add stock. Simmer (very light boil) for 1 ½ to 2 hours.
Adding the garlic
- Preheat oven to 350 degrees. Cut the top off each garlic bulb. Rub olive oil over the cut top. Wrap tightly in foil. Bake for 30 minutes. Open foil and let cool. Using a fork, pull the garlic cloves out of the bulb. Add to stew.
Adding the vegetables
- Add potatoes, carrots and onions to stew and simmer an additional 45 minutes.
Thickening the Stew
- Stir corn starch and water together. Slowly add to the simmering stew. If you like it thicker, add more of the corn starch and water combination.
