Autumn Beef Stew With Apple, Onion And Roasted Garlic

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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