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Ingredients

• 2 bulbs garlic
• Extra virgin olive oil (EVOO), for drizzling
• Salt and pepper
• 1/4-1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks)
• 1 stick butter, divided
• 2 1/2-3 pounds beef chuck, cut into 2-inch cubes
• Flour, for dredging, plus 2 tablespoons
• 3 carrots, sliced in 2-inch chunks on an angle
• 2 apples, such as Honeycrisp, peeled and chopped
• 2-3 ribs celery, chopped
• 1 large onion, chopped
• 2 fresh bay leaves
• 2-2 1/2 cups cloudy organic cider
• 2 cans beef consommé
• 2 1/2 pounds Russet potatoes (about 5 potatoes), peeled and cubed
• 2-3 large parsnips, peeled and cubed
• 1 1/2 cups sharp white cheddar, shredded
• 1 cup whole milk
• Freshly grated nutmeg
• 1/4 cup chives, finely chopped

Description

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