Savory Sirloin and Roasted Garlic Stew

Updated on March 23, 2018
Kaili Bisson profile image

Kaili loves to cook—from comfort food to fine cuisine—and was the recipient of a silver medal in a food and wine matching competition.

Like this Beef Stew Recipe? Please rate it...

5 stars from 1 rating of Savory Sirloin and Roasted Garlic Stew

Fabulous Savory Stew

Wonderful bowl of savory beef stew served with toasted crostini garnished with shaved parmesan.
Wonderful bowl of savory beef stew served with toasted crostini garnished with shaved parmesan. | Source

Not Like Your Grandma Used to Make

Who doesn't love beef stew? This dish has been a classic for centuries, with the first stew recipes appearing in France in the 14th century. Guillaume Tirel, also known as Taillevent, was Chef to the French Kings starting with Philip VI in 1326. He is also generally credited with writing the Viandier, a collection of medieval "haute cuisine" recipes. In this book, Taillevent described stewing techniques and the proper spices to be used when stewing meats.

Every country where beef is common seems to have embraced stew and made it its own. In countries with colder climates, stews tend to have thicker, richer broths bursting with flavor. This stew is one of those.

Ready? Let's get cooking...

Savory Goodness

The addition of thyme, oregano, basil and bay leaves makes this a very savory stew.
The addition of thyme, oregano, basil and bay leaves makes this a very savory stew. | Source

Cook Time

Prep time: 40 min
Cook time: 1 hour 20 min
Ready in: 2 hours
Yields: Eight servings

Ingredients

  • 4 heads garlic
  • 2 TBSP olive oil, for roasting garlic
  • 2 LBS top sirloin beef, cubed
  • 6 TBSP flour, for coating beef cubes
  • 1/4 CUP butter
  • 4 medium-size shallots, sliced
  • 2 stalks celery, thickly sliced
  • 1 medium-size red pepper, cut into 1-inch pieces
  • 1 medium-size yellow pepper, cut into 1-inch pieces
  • 3 CUPS beef stock
  • 5 sprigs fresh thyme
  • 2 TBSP dried oregano
  • 2 TBSP dried basil
  • 2 bay leaves
  • 2 CUPS red wine, robust
  • 3 medium red-skin potatoes, cubed, skins on
  • 1 CUP tawny port
  • 2-3 TBSP roux

How to Make a Roux

Roux is a simple mixture of butter and flour that is used to thicken soups, stews and gravies. The ratio of butter to flour is 1:1. This particular roux is a "roux blanc" as the butter and flour are cooked only long enough to combine the butter and flour. Roux is usually used at the beginning of a recipe, but in this case, we will be adding it to the stew at the end.

To prepare the roux, melt 3 TBSP of butter in a small sauce pan over low heat. Add 3 TBSP of all-purpose flour and stir until well blended.

You can make the roux in advance and set it aside until needed.

Roasted Garlic

Roasted garlic has a milder, almost nutty flavor and is great as a base in soups and stews. Once the garlic has cooled, simply squeeze the roasted garlic cloves to release the garlic from its covering.
Roasted garlic has a milder, almost nutty flavor and is great as a base in soups and stews. Once the garlic has cooled, simply squeeze the roasted garlic cloves to release the garlic from its covering. | Source

Step-by-step Instructions for making the stew

  1. Preheat the oven to 350° F. To roast the garlic, peel the heads to remove as much of the outer papery covering as possible without loosening the individual cloves. With a sharp knife, slice off about 1/8" or so from the top of each clove. This doesn't have to be precise; just remove enough to allow the olive oil to penetrate the cloves better. Place the heads of garlic in a pie tin or other oven proof dish and drizzle with the olive oil. Roast for about 20 minutes or until golden brown. Set them aside to cool.
  2. To prepare the meat, remove the string from the sirloin and trim away any fat. Cut the meat into 1-inch cubes. Fill a paper or plastic bag with the flour (you can season the flour with a little salt and pepper if you like) and then add the cubed beef. Close the bag and shake it about for a minute to evenly coat the beef with flour. Spread the beef cubes on a large baking sheet and brown for about 20 minutes in the oven, turning occasionally so all sides are nicely browned.
  3. In a large stock pot, melt the butter and then add the sliced shallots. Sauté for one minute. Add the celery, cubed mushrooms and the red and yellow peppers and sauté for another three or four minutes.
  4. Next, add the browned beef cubes, the beef stock, all herbs and the red wine. Bring this mixture to a quick boil, stirring frequently to prevent the beef from sticking to the bottom of the pan. Once the mixture is boiling, reduce the heat and let it simmer for about 15 minutes while you peel the garlic.
  5. To peel the roasted garlic, just pluck the cloves from the base of the garlic bulb and give them a gentle squeeze to remove the roasted garlic from its papery coverings. Add the potatoes and the roasted garlic to the stew mixture and simmer for about another 15 minutes.
  6. Add the tawny port and simmer a further 10 minutes. You can test to see if the potatoes are done at this point. If they are still a little hard, just continue to simmer the stew for a few minutes longer until potatoes are soft.
  7. Remove the bay leaves and thyme stems (the leaves will have come away from the stems and integrated into the stew). Add the roux one tablespoon at a time until your gravy is the thickness you like. You can also add more wine if you feel that there isn't enough gravy, or if the mixture becomes too thick.
  8. Spoon the stew into bowls and garnish with crostinis or small melba toast squares. Enjoy!

The captions below provide additional tips for making this stew

You can use stewing beef if you prefer. Your butcher may even sell it already cut into cubes. Just be sure to trim away any excess fat and gristle before using.
You can use stewing beef if you prefer. Your butcher may even sell it already cut into cubes. Just be sure to trim away any excess fat and gristle before using. | Source
Putting the cubed beef in a bag with some flour allows you to give the pieces a nice, even, light coating...much better than dredging.
Putting the cubed beef in a bag with some flour allows you to give the pieces a nice, even, light coating...much better than dredging. | Source
Place the cubes of beef on a baking sheet or in a large roasting pan, being sure they aren't too crowded.
Place the cubes of beef on a baking sheet or in a large roasting pan, being sure they aren't too crowded. | Source
You can slice or rough chop the shallots, either way is fine.
You can slice or rough chop the shallots, either way is fine. | Source
Sauté all the veggies together, then add the browned beef cubes, stock, wine and herbs.
Sauté all the veggies together, then add the browned beef cubes, stock, wine and herbs. | Source
The savory aroma from this stew is just wonderful! Thicken the gravy to your liking by adding roux.
The savory aroma from this stew is just wonderful! Thicken the gravy to your liking by adding roux. | Source

Wine Suggestions

This is a big, robust stew that calls for a big, robust wine. You might be tempted to go with a Cabernet Sauvignon...something bold from California will work very well.

From Bordeaux, I would suggest looking to Saint-Julien. An older Beychevelle will work wonderfully with this stew...its earth, spice and tobacco characteristics will stand up nicely to the savory broth.

For something different, how about an older sweet wine? As sweet wines age, they often take on flavors like mushroom and nuts. An old white Pineau des Charentes may surprise!

Per bowl based on eight servings

Nutrition Facts
Calories 490
Calories from Fat144
% Daily Value *
Fat 16 g25%
Saturated fat 7 g35%
Carbohydrates 21 g7%
Fiber 3 g12%
Protein 30 g60%
Sodium 770 mg32%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Questions & Answers

    Comments

      0 of 8192 characters used
      Post Comment

      • Kaili Bisson profile image
        Author

        Kaili Bisson 3 days ago from Canada

        Hello Dianna,

        It is very easy to make and so good. We don't eat a lot of meat, but when we want some beef, it is one of our go-to recipes.

      working