Roasted-Garlic Beef Stew

• 12 large garlic cloves, unpeeled
• 1 tablespoon butter, melted
• 4 tablespoons (1/2 stick) butter
• 1 pound beef tenderloin, cut into 1-inch pieces
• 2 tablespoons all purpose flour
• 2 large parsnips, peeled, chopped
• 2 carrots, peeled, chopped
• 1 large potato, peeled, chopped
• 1 rutabaga, peeled, chopped
• 1 14 1/2-ounce can beef broth
• 1 cup dry red wine
• 1 tablespoon dried thyme, crumbled
• 2 teaspoons dried rubbed sage

1. Preheat oven to 350F.
2. Toss garlic with 1 tablespoon melted butter on small baking sheet.
3. Bake until garlic is tender and beginning to brown, about 15 minutes.
4. Cool garlic 5 minutes.
5. Peel and set aside.
6. Melt 3 tablespoons butter in large pot over high heat.
7. Sprinkle beef with salt and pepper; dust with 1 tablespoon flour.
8. Add beef to pot.
9. Saute until no longer pink, about 6 minutes.
10. Transfer beef to bowl.
11. Add vegetables, broth, wine, herbs and roasted garlic to pot.
12. Bring to boil.
13. Reduce heat to medium-low.
14. Cover; simmer until vegetables are tender, about 25 minutes.
15. Return beef and any juices to pot.
16. Mix remaining 1 tablespoon butter and 1 tablespoon flour in small bowl.
17. Whisk flour paste into stew.
18. Simmer uncovered until sauce thickens, about 2 minutes.
19. Season with salt and pepper and serve.

garlic, butter, butter, beef tenderloin, flour, parsnips, carrots, potato, beef broth, red wine, thyme, sage

Taken from www.epicurious.com/recipes/food/views/roasted-garlic-beef-stew-4376 (may not work)