Comments on: Recipe: Sarah’s Garlic Harvest Beef Chili

By: Anja Wirtz

Anja Wirtz — Thu, 29 Apr 2010 12:01:22 +0000

It is really lovely to discover great new inspiration for tasty recipes and also easy to understand techniques to make them. My partner and I prepared this for supper at the weekend. The whole family loved it, I’ll be preparing it on a regular basis now.

By: VA

VA — Mon, 05 Oct 2009 21:12:09 +0000

I love roasted garlic, but it’s the family that objects to too much garlic including the Mr. Funny thing…last night he was having a snack of hummus w/roasted eggplant & pita after returning home from a grad class. What he thought was an unpulverized chickpea in his mouth turned out to be a clove og garlic! He was not amused. (I was though!)

By: sUsAn

sUsAn — Wed, 16 Sep 2009 11:54:59 +0000

By: Sarah Joy Albrecht

Sarah Joy Albrecht — Wed, 16 Sep 2009 03:41:45 +0000

Thanks for the recipe, Susan! Can you believe they don’t sell celery in the store here?!! I have all the other ingredients though. Will add some celery seed for a hint of celery flavor :)

You probably don’t need to add as much garlic as I did – but if you like roasted garlic, the more the better :)

By: sUsAn

sUsAn — Tue, 15 Sep 2009 17:52:22 +0000

Whoa, that’s A LOT of garlic, girl! I’ve never done rice with chili so we’ll have to give that a try. We have the same rice cooker now. ; ) Let’s see…my favorite autumn dinner…hmmm…got it!

Oven Baked Beef Stew

1 Tbsp. oil
2 lb. stew meat, cut in 1½” cubes
1/3 c. flour or 1/4 c. cornstarch
1 tsp. salt
2 tsp. garlic powder
1 tsp. marjoram
12 oz. can diced tomatoes, undrained
10 oz. beef or vegetable broth
1/2 cup dry red wine
2 cups cube peeled potatoes or red potatoes (unpeeled) my note: I like redskins the best!
1 cup sliced celery
4 medium carrots, sliced
3 small onions, quartered
1/4 tsp. pepper

Preheat oven to 325º. Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover; bake for 2 hours or until meat is tender, stirring twice during baking.

My notes:
-can add fresh green beans and/or frozen corn during the last hour of baking.
-can also thrown in a couple of handfuls of barley to thicken the stew
-this freezes beautifully
-beer works well if you don’t have red wine
-I also add mushrooms when I have them on hand.