Roasted Garlic Beef Stew

My sweet friend Anna Rose got me a Bon Appétit magazine daily calendar for Christmas... last night I made one of the recipes and it turned out great! I made a few variations...

Roasted Garlic Beef Stew

(4 servings)

15 garlic cloves (unpeeled)

6 tablespoons butter, divided

2 large parsnips, peeled and cut into 1/2" pieces

2 large carrots, peeled and cut into 1/2" pieces

1 large or 2 medium potatoes, peeled and cut into 1/2" pieces

1 rutabaga, peeled and cut into 1/2" pieces

1/3-1/2 lb beef tenderloin, cut into 1" pieces

salt and pepper

2 tablespoons flour, divided

2 beef bouillon cubes stirred into 2 cups hot water

1 cup red wine

Herbes de Provence

Preheat oven to 350. Place garlic in a small baking dish and top with 2 tablespoons butter. Bake for about 15-20 minutes (butter melts, garlic is tender and beginning to brown). Remove from oven and allow to cool. Meanwhile, peel and dice vegetables and set aside. Next, melt 3 tablespoons butter in a heavy large pot over high heat. Sprinkle beef with salt and pepper and dust with 1 tablespoon flour. Add beef to pot and saute until no longer pink, about 6 minutes. Transfer beef to a bowl. Add vegetables, broth, wine, and herbes de Provence to pot. Peel garlic and add to pot. Bring to a boil, reduce heat to medium-low and simmer covered for 25 minutes. Return beef and juices to pot. Mix remaining 1 tablespoon butter and 1 tablespoon flour in a small bowl. Whisk flour paste into stew. Simmer uncovered until sauce thickens, about 2 minutes.