Ingredients:
1 whole garlic heads
2 teaspoons olive oil
2 lbs stew meat, trimmed of fat and cut into 3/4-inch cubes
1 tablespoon oil
1 3/4 cups beef broth ( 14 ounce can)
1/2 cup water
1 tablespoon Worcestershire sauce
3 garlic cloves, minced
1 teaspoon dried marjoram, crushed
2 teaspoons onion powder or 2 teaspoons dried onions
1/4 cup cold water
2 tablespoons cornstarch
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
Directions:
Remove papery outer layers from garlic bulb. Cut off about 1/4 inch from top of bulb, leaving the bulb intact but exposing the individual cloves. Place garlic in center of a 12-inch square of foil. Drizzle garlic with olive oil. Seal foil around garlic; set aside.
Preheat oven to 325 degree F.
In an ovenproof Dutch oven brown half the meat in hot cooking oil. Remove meat with slotted spoon; brown the remaining meat. Drain off excess fat. Return all meat to pot. Stir in the beef broth, the 1/2 cup water, the Worcestershire sauce, minced garlic and dried marjoram.
Cover and bake along with wrapped garlic for 35 minutes. Remove garlic from oven. Cover and cook about 55 minutes longer or until meat is just tender.
Remove meat from oven add roasted garlic. In a small bowl or cup, stir the 1/4 cup cold water into cornstarch; add vinegar of choice and mix until well combined. Add to meat. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve with noodles or rice.
Servings: 4-6
Time preparation: 10 min.
Time total: 130 min.