MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Braised Beef Stew with Garlic Cream
Categories: Beef, Dairy, Vegetables, Wine, Herbs
     Yield: 6 servings

     1 c  Olive oil
     8 cl Garlic; coarse chopped
   1/2 c  Whole milk
   1/2 c  Heavy cream
          Salt & fresh ground pepper
     3 lb Trimmed beef chuck; in 2"
          - chunks
   1/2 c  A-P flour
   1/3 c  Oil
     1 lg Yellow onion; coarse
          - chopped
     1 md Carrot; coarse chopped
     2 c  Fruity red wine
     2    Thyme sprigs

 To a large Dutch oven set over medium-low heat, add the
 olive oil and garlic, and cook until the garlic is
 tender, about 7 minutes (do not brown). Place a small
 sieve over a bowl and drain the garlic, reserving the
 oil. Return the garlic to the pot, add the milk and
 cream, and turn the heat to medium-high. When the liquid
 begins to boil, turn the heat to medium and cook,
 stirring until the cream has reduced slightly and the
 garlic is soft, 10-12 minutes, then remove from the
 heat. Using an immersion or regular blender, puree the
 liquid. With the blender running, gradually add the
 reserved oil and salt and pepper to taste until you have
 a thick sauce. Scrape into a serving bowl or gravy boat,
 cover, and set aside. Clean the Dutch oven and return it
 to the stove.

 In a large bowl, season the beef generously with salt
 and black pepper and toss with the flour. To the empty
 Dutch oven, add the vegetable oil and turn the heat to
 medium-high. When it's hot and shimmering, working in
 batches, add the beef to the pot and cook, turning until
 browned on all sides, 6-8 minutes per batch. Use a
 slotted spoon to transfer the beef to a plate. To the
 empty Dutch oven, add the onion and carrot and cook,
 stirring frequently, until lightly browned, about 6
 minutes. Stir in the wine and thyme and cook, stirring
 occasionally, until the wine reduces by half, about 10
 minutes. Return the beef to the liquid and add 8 cups of
 water. When the water boils, turn the heat to medium-low
 and cook, stirring occasionally, until the beef is very
 tender, about 3 hours.

 To serve, microwave the sauce on 50% power until hot,
 about 4 minutes. Ladle the stew into bowls and pass the
 garlic sauce on the side.

 Recipe by Juan Pablo Mellada Arana

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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