Root Vegetables With Garlic and Beef Tenderloin

Name: Root Vegetables With Garlic and Beef Tenderloin
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4-6 serving(s)
Ingredients: 20 -25 garlic cloves, unpeeled (or 2 large bulbs of garlic); 3 -4 tablespoons melted butter; 1/4 cup olive oil (with 2 tablespoons butter, more as needed); 1 1/2 lbs beef tenderloin or 1 1/2 lbs sirloin steaks, cut into 1-inch pieces; 3 tablespoons flour; seasoning salt; pepper; 1 large onion, chopped; 1 tablespoon dried thyme (rubbed between fingers to release flovors); 3 teaspoons dried sage; 1/2 cup dry red wine (can use more); 2 (14 ounce) cans beef broth or 2 (14 ounce) cans beef consomme, undiluted; 2 large carrots, chopped; 2 large parsnips, peeled and chopped; 2 potatoes, peeled and chopped; 2 -3 small rutabagas, peeled and chopped

(2)

Recipe by Kittencalrecipezazz

This dish is for serious garlic-lovers! of coarse you can increase or reduce the amount of garlic, bake the garlic well in advance to save time. A tender cut of beef like beef tenderloin or sirloin steak is recommended since the beef is cooked in the juice for only a short time. This beef dish is almost similar to a stew, but cooked in a much shorter time. Serve this with hot cooked egg noodles or pasta.

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READY IN: 1hr 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

20 -25

garlic cloves, unpeeled (or 2 large bulbs of garlic)
3 -4

tablespoons melted butter
¹⁄₄

cup olive oil (with 2 tablespoons butter, more as needed)
1 ¹⁄₂

lbs beef tenderloin or 1 1/2 lbs sirloin steaks, cut into 1-inch pieces
3

tablespoons flour
seasoning salt
pepper
1

large onion, chopped
1

tablespoon dried thyme (rubbed between fingers to release flovors)
3

teaspoons dried sage
¹⁄₂

cup dry red wine (can use more)
2

(14 ounce) cans beef broth or (14 ounce) cans beef consomme, undiluted
2

large carrots, chopped
2

large parsnips, peeled and chopped
2

potatoes, peeled and chopped
2 -3

small rutabagas, peeled and chopped

DIRECTIONS

Set oven to 350 degrees.
To make the garlic: toss the unpeeled garlic cloves in melted butter and place on a small baking sheet.
Bake for about 15-20 minutes, or until beginning to brown; set aside to cool.
When cool enough to remove the skins, peel the skins from the cloves (this can be done well in advance).
In a large pot over medium-high heat melt about 2 tablespoon butter with olive oil.
Sprinkle the beef with seasoning salt (or white salt) and pepper then dust/sprinkle (do not coat in the flour) with about 2-3 tablespoons flour; add to the pot and saute about 6 minutes.
Transfer the beef to a bowl or plate.
Add in more oil if needed and saute the chopped onions with the thyme and sage.
Add in all veggies including the peeled garlic cloves with beef broth and wine; cover and simmer until firm-tender (about 20-30 minutes).
Return the beef to the pot with any juices from the plate or bowl; simmer for 15 minutes.
Season with salt and pepper to taste.
In a small bowl, whisk together 2 tablespoons water with 2 tablespoon flour, and pour into simmering juice; stir with wooden spoon.
Delicious!

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