How to cook odorless Garlic and Beef Stew

I love any food related to garlic.

Garlic doesn’t give any pungent odor if you use the right methods to cook them instead of eating raw.

One of my favorite dish is the Garlic Beef which I had accidentally found out that beef doesn’t taste that bad or gives off the strong beefy odor if you mixed it with a head of garlic and spice or herbs.

 

The combo of smoked bacon with beef cubes were a perfect match in food heaven when I had semi-cooked them before I toss them into the garlic and herbs.

You don’t have to use any other sauces in this recipe because the red wine which I had used was PERFECTLY well blended into the meats, which you may be surprised that the alcohol flavor was dissolved and well blended with the rest of the ingredients

If you do not have any red wine or any ther wine, go for cooking wine or Worchestire wine which are popularly used in all sorts of recipes that are related to meats.

As for the head of garlic break them apart with your hands but leave the layers of skin intact because you want to simmer the garlic with the meats so that the garlic don’t break into messy bits of pieces in the dish.

Yellow Bombay onion was chosen instead of the regular red onions because this India onion is mild pungent and I love the crisp and caramalized taste of the texture which are perfect for beef, removing all the strong beefy odor once and for all.

If you wish to reduce the meat cooking time, saute the garlic, onion first before transfer them into a pressure cooking. Then toss in the semi cooked meats, then the wine and close the lid, simmer for 30minutes instead of 1 hour.

A perfect garlic beef dish for lunch or dinner whether with brown rice or mashed potatoes.

 

 

Garlic Beef Recipe

 

Ingredients:

• 2 tbsp olive oil
• 120g smoked bacon or ham, cut into cubes
• 1kg beef steak or cubes
• 1 Bombay yellow onion- chopped
• 1 head garlic, separate them
• 200ml red wine or any other wine
• 1 sprig thyme or 1 tbsp dried thyme
• 1 sprig parsley or 1 tbsp dried parsley
• Salt and pepper to taste

Method to prepare the dish

• In a heatproof casserole, heat up olive oil, add in the bacon cubes and cook over low heat until bacon is semi-cooked.
• Toss in the beef cubes, stir fry for 10min, stir occasionally in order not to burn the meats.
• Turn off heat, transfer the meats to a bowl.
• Heat up the casserole with the remainder oil, saute garlic and onion until aromatic.
• Stir in wine, cloves, salt and pepper.
• Transfer the semi-cooked meats baack into the casserole, stir fry for a couple of minutes and cover with a lid to allow the meats to simmer for an hour.
• If you have a pressure cooker, transfer them into it, you could shorten the cooking time by half an hour.
• Stir occasionally in order to make sure the meats are cooked adequately.
• Toss in the sprigs of parsley and thyme, 10minutes before turning off heat.
• Ensure the gravy thickens and dish out. Serve hot with side dishes such as mashed potatoes and salads.

 

Written by peachpurple

 

 

Photo taken by peachpurple

Article checked by plagium

 

More meat related recipes here:

 

Kung bao chicken recipe

BBQ beef with mini potatoes

Coriander beef with lemongrass