This recipe does double duty. The rich beef stew will keep you satisfied for days and the garlic cream recipe should be tucked away for when you need a versatile sauce for dipping, slathering, or spooning over your favorite meats.
The stew itself is a good start-it-then-forget-about-it recipe, as it has to simmer for about 3 hours once you’ve done the preliminary browning. You can make the garlic cream, courtesy of Juan Pablo Mellado Arana‘s restaurant Las Cabras in Santiago, Chile, while you’re waiting, leaving you ample time to sample and daydream about all the possible pairings.
If you’re planning a trip to Chile or just interested in the country’s cuisine, check out our feature “All Eyes on Santiago.” For now, this stew will have to do.