The shop is now live! Visit shop.

Easy Beef Stew with Garlic

Easy Beef Stew with Garlic_Hero


This easy beef stew with garlic is for garlic lovers, with two heads of garlic that roast slowly in the stew. It’s loaded with flavor!

Easy Beef Stew with Garlic_MidPage

Just look at all that roasted garlic goodness. The garlic will take on a sweet aromatic flavor that pairs perfectly with the tomato sauce.

Easy Beef Stew with Garlic_MidPage – 1

You can serve this beef stew over creamy mashed potatoes, like I did or you could serve it over noodles. Or just eat it all the way by itself because it’s that delicious!

How to Use Roasted Garlic:

I’ll admit that I have been on a bit of a roasted garlic kick ever since I shared that recipe for linguine with broccolini sauce, so I’ve been trying to find every way possible to roast whole heads of garlic (my husband is also loving this newfound garlic passion, of course). I read this recipe on Bon Appétit for roast chicken legs with whole heads of garlic. As I was preparing my beef stew recipe tonight, I was trying to find some way to differentiate it from all my other beef stew recipes and so entered the roasted garlic. This easy beef stew with garlic is absolutely aromatic, flavorful, and delicious!

This easy beef stew with garlic is absolutely for garlic lovers and is SO easy to prepare. Right before popping your stew in the oven, simply add two heads of garlic and drizzle them with a bit of oil and sprinkle with sea salt. They will impart a wonderful garlic flavor the beef stew.

Right before serving, I simply popped the cloves out of the skin and roughly chopped them before stirring them back in to the stew.

Looking for more beef recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

Easy Beef Stew with Garlic_MidPage

Easy Beef Stew with Garlic

This easy beef stew with garlic is for the garlic lovers out there. Amped up with two heads of garlic, this beef stew is comforting and aromatic.
3.75 from 4 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 8
Calories: 358kcal

Equipment

  • Large oven-proof pot

Ingredients

  • 2 tablespoons oil
  • 1 whole chuck roast About 2½ to 3 pounds
  • 1 large sweet onion
  • 2 tablespoons tomato paste
  • 5 cups beef stock
  • ½ cup red wine or replace with beef stock
  • 1 14.5- ounce can crushed tomatoes
  • 6 carrots
  • 2 heads of garlic
  • Salt pepper, and crushed red pepper to taste
  • A drizzle of extra virgin olive oil

For Serving

  • Chopped fresh parsley or chives optional
  • Heavy cream optional
  • Toasted bread cooked egg noodles, or mashed potatoes (optional)

Instructions

Prepare Ingredients:

  • Preheat oven to 350ºF. Pat the chuck roast dry and cut into 2” cubes. Season all over with salt and pepper. Dice the onion. Peel and trim the carrots and cut into 3” pieces. Cut the garlic in half cross-wise.

Brown the Beef:

  • In a large oven-proof pot, head the oil over medium high until very hot. Add the beef in an even layer, cooking in batches if necessary. Cook the beef for about 3-5 minutes per side or until well-browned all over and transfer to a bowl. Set aside.

Prepare the Beef Stew with Garlic Base:

  • Turn the heat on the pot to medium and add the diced onion. Cook for 8-10 minutes or until well-browned and softened all over. Add the tomato paste and stir regularly until the paste begins to deepen in color. Pour in the beef stock and red wine and scrape up any browned bits stuck to the bottom of the pot. Add the can of crushed tomatoes and the carrots and bring to a boil. Add the beef along with any juices in the bowl to the pot. Taste and season lightly with salt, pepper, and crushed red pepper.
  • Place the garlic, cut-side up, on top of the stew and do not submerge the garlic under the liquid. You want the cut side of the garlic to be exposed as it roasts. Drizzle the garlic lightly with oil and sprinkle with sea salt and crushed red pepper. Transfer the pot to the oven and bake for 2½-3 hours or until the beef is very tender and falling apart and the garlic is well-browned. Be sure to stir the stew every hour or so. If the garlic seems very dry, add another small drizzle of oil.

Prepare the Garlic:

  • About 30 minutes before the stew is finished cooking, carefully remove the garlic from the stew and transfer to a plate to cool. Once the garlic is cool enough to handle, pop the cloves out of the skin. Roughly chop the cloves and stir back into the stew and allow to bake for an additional 10-15 minutes.

To Serve the Beef Stew:

  • Ladle the beef stew with garlic into bowls and serve with toasted bread, egg noodles, or mashed potatoes. Garnish with fresh chopped parsley or chives or a drizzle of cream, if desired. Enjoy!

Nutrition

Calories: 358kcal | Carbohydrates: 11g | Protein: 32g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 548mg | Potassium: 1115mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7841IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 4mg



New Items Added to the Shop





New recipes sent directly to your inbox.

Easy, elegant recipes to keep you cooking all week long.