Braised Beef Stew with Garlic Cream

Braised Beef Stew with Garlic Cream

Braised Beef Stew with Garlic Cream
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. Get the recipe for Braised Beef Stew with Garlic Cream »Justin Walker

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.

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

Ingredients

  • 3 lb. beef chuck, cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 12 cup all-purpose flour
  • 13 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
  • 12 cup whole milk
  • 12 cup heavy cream

Instructions

  1. In a large bowl, season the beef with salt and pepper and toss with the flour. In an 8-qt. saucepan, heat 13 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.
  2. 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.
  3. 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.
  4. 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.