Braised Beef Stew with Garlic Cream
Garlic is puréed into a zingy, creamy sauce to enhance this silky, simple, one-pot Chilean beef stew.
Yield: serves 4-6
Time: 4 hours
- 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
- 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.