Braised Beef Stew with Garlic Cream

By kimvess

Ingredients

• 3 lb. beef chuck, cut into 2-inch cubes
•  Kosher salt and freshly ground black pepper
•  1⁄2 cup all-purpose flour
•  1⁄3 cup vegetable oil
•  1 large yellow onion, roughly chopped
•  1 medium carrot, roughly chopped
•  2 cups red wine
•  2 sprigs thyme
•  8 cloves garlic, peeled
•  1 cup olive oil
•  1⁄2 cup whole milk
•  1⁄2 cup heavy cream

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

In a large bowl, season the beef with salt and pepper and toss with the flour. In an 8-qt. saucepan, heat 1⁄3 cup vegetable oil over medium-high. Working in batches, add the beef to the pan and cook, turning, until browned on all sides, 6 to 8 minutes. Transfer to a plate and return the pan to medium-high heat.

Add the onion and carrot and cook, stirring, until lightly browned, about 6 minutes. Stir in the wine and thyme and cook, stirring, until the wine reduces by half, about 10 minutes. Return the beef to the pan and then stir in 8 cups water and bring to a boil. Reduce the heat to maintain a slow, steady simmer and then cook, stirring occasionally, until the beef is very tender and the sauce is reduced, about 3 hours.

Meanwhile, in a small saucepan, combine the garlic with 1 cup water and bring to boil. Cook for 5 minutes and then drain the garlic. Return the garlic to the pan along with the olive oil and bring to a simmer over medium-low heat. Cook for 5 minutes and then remove from the heat and drain the garlic, reserving the olive oil. Return the garlic to the pan, add the milk and cream, and bring to a boil. Reduce the heat to medium and cook, stirring, until the cream is reduced and the garlic is tender, 10 to 12 minutes.

Pour the garlic cream into a blender and purée until smooth. With the machine on, slowly drizzle in the reserved olive oil and blend into a thick sauce. Scrape the sauce into a serving bowl and serve alongside the beef stew.



***The silky garlic cream sauce at Las Cabras, Juan Pablo Mellado Arana's restaurant in Santiago, Chile, adds a welcome zing to this rich stew, but is also a great condiment in its own right—served with fries, slathered on sandwich bread, or spooned over meats.