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Roasted-garlic beef stew from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • rutabagas
  • sage
  • beef tenderloin
  • carrots
  • thyme
  • potatoes
  • parsnips

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Notes about this recipe

  • Delys77 on January 21, 2014

    There are many good things about this recipe. It is doable on a weeknight but still give you many of the elements of a good beef stew, it s packed with veggies, and the flavours blend quite nicely together. On the not so good side, using beef tenderloin makes this dish doable on a weeknight, but it makes for an expensive stew where the tenderloin doesn't really shine. Also, if you cooked the tenderloin on high for the require 6 minutes, plus the final simmer it would likely be cooked all the way through and flavourless. On the whole I would suggest doing a saute of beef tenderloin with some of the these veggie components as Julia Child does in her Saute de boeuf a la parisienne.

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