500 Garlic Clove Stew

500 Garlic Clove Stew

• ¼ cup oil, plus more if needed

• 10 heads of garlic, outer layer gently peeled and then halved

• 4 medium carrots, peeled and diced

• 1 onion, diced

• 2 lb well marbled beef chuck

• 2 teaspoons salt

• Freshly ground black pepper

• 2 tablespoons tomato paste

• 1 tablespoon of white miso (shiro)

• ½ cup brown sugar

• 1 cup red wine

• 1 lb crushed tomatoes

• 3 cups broth

• 4-5 sprigs thyme

• 1 lb baby gold potatoes,halved

• Salt and pepper to taste

Instructions:

In a large pot, heat the oil. Brown the meat working in batches over high heat. The goal is to create a light sear and not to cook it through. Don't sear too much at a time or the meat will steam instead of brown. Remove the meat from the heat and set aside.

Sear the garlic heads, cut side down over medium heat to lightly brown. This should take about 1-3 minutes. Be careful not to burn the garlic and do not include any burnt pieces. It's okay if the heads fall apart a little. Remove the garlic from the pot and set aside.

Add more oil to the pot if needed. Add the onion to the pot and saute about 3-5 minutes over medium heat or until translucent. Add the carrots and saute another 5-8 minutes or until it begins to break down. Add in the tomato paste miso and brown sugar and saute another minute.

Add the wine and deglaze the pan. Add back in the meat and garlic. Then add the tomatoes, broth, thyme and potatoes. Season with salt and pepper.

Bring the pot to a boil, cover and reduce to a simmer. Simmer for about 2-3 hours or until the meat and potatoes are completely fork tender.

Serve with warm bread or rice.