Garlic stew

I cooked this dish in 2019 but I totally forgot to post it! So here it finally is! A garlic stew with the sweet taste of a lot... A big lot... Of garlic! But don't worry. The melted garlic isn't too punching not too stinky. Your dentist wouldn't like it, but your colleges will be far enough to be fine with it. Ingredients: • 700 gram beef for stew • 1 white onion • 2 tbsp tomato puree • 300 ml broth • 250 ml red wine • 2 large carrots • 4 whole garlic • 3 rosemary stalks • 1 can canned tomatoes • 4 bay leaves • 1 tbsp dried oregano • 1. Start with cutting your onion and carrot into big chunks and cleaning your 4 garlic bulbs so all the cloves are clean. Slice up your beef in medium size pieces. 2. Get some oil in a large pan with a thick bottom and fry your onions and the whole garlic cloves (Yes. All of them). Take them out of the pan and start searing the meat with some pepper. Once this starts to brown, throw the garlic and onion back in. 3. Add the tomato puree and stir well. Add the wine, broth, canned tomatoes, some salt to taste and all the herbs. At this point the only thing still on your cutting board are the carrots. 4. Let simmer and stew for up to two hours. If the meat it still very tough, add 30 minutes extra. As soon as the meat starts to soften a little bit, add the carrots and simmer for another hour. 5. The stew in done when the meat is tender, the garlic is all melted away into the sauce and the carrot is soft but not falling apart. Pair with rice, pasta or a fresh chunk of bread! I added an extra piece of soft, grilled garlic (in the oven in tinfoil with some olive oil for 45 minuted at 160°C). Enjoy!