0 recipes from contoocook and beyond


l2 large garlic cloves, unpeeled
l tbs. butter, melted
4 tbsps. butter
l lb. beef tenderloin, cut into l” pieces
2 tbsps. flour
2 large parsnips, peeled, chopped
2 carrots, peeled, chopped
l large potato, peeled, chopped
l rutabaga, peeled, chopped
l l4-l/2 oz. can beef broth
l cup dry red wine
‘l tbsps. dryed thyme
2 tsp. dried rubbed sage
Preheat oven 350. Toss garlic with l tbsps. melted butter on small baking sheet. Bake until garlic is tender and beginning tobrown, about l5 mins. Cool garlic 5 mins. Peel and set aside. Melt 3 tbsps. butter in large pot over high heat. Sprinkle beef with s&p, dust with l tbsp. flour. Add beef to pot. Saute until no longer pink, about 6 mins. Transfer beef to bowl. Add vegetables, broth, wine, herbs and roasted grlic to pot. Bring to boil. Reduce heat to med-low. Cover; simmer until bveggies are tender about 25 mins. Return beef and any juices to pot. Mix remaining l tbsps. butter and l tbsps. flour in small bowl. Whisk flour paste into stew. Simmer uncovered until sauce thickens, aobut 2 mins. Season with s&p and serve.
Serves 4 Bon Appetit Nov. l997

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