Garlic Beef

SERVES 4 -6
1 whole garlic head
2 teaspoons olive oil
2 lbs stew meat, trimmed of fat and cut into 3/4-inch cubes
1 tablespoon oil
1 3/4 cups beef broth (14 ounce can)
1/2 cup water
1 tablespoon worcestershire sauce
3 garlic cloves, minced
1 teaspoon dried marjoram, crushed
2 teaspoons onion powder or dried onions
1/4 cup cold water
2 tablespoons cornstarch
2 tablespoons balsamic vinegar or red wine vinegar

Remove papery outer layers from garlic bulb. Cut off about 1/4 inch from top of bulb, leaving the bulb intact but exposing the individual cloves.
Place garlic in center of a 12-inch square of foil. Drizzle garlic with olive oil.
Seal foil around garlic; set aside.
Preheat oven to 325 degree F.
In an ovenproof Dutch oven brown half the meat in hot cooking oil.
Remove meat with slotted spoon; brown the remaining meat.
Drain off excess fat. Return all meat to pot.
Stir in the beef broth, the 1/2 cup water, the Worcestershire sauce, minced garlic and dried marjoram.
Cover and bake along with wrapped garlic for 35 minutes.
Remove garlic from oven. Cover and cook about 55 minutes longer or until meat is just tender.
Remove meat from oven add roasted garlic.
In a small bowl or cup, stir the 1/4 cup cold water into cornstarch; add vinegar of choice and mix until well combined. Add to meat.
Cook and stir over medium-high heat until thickened and bubbly.
Cook and stir for 2 minutes more. Serve with noodles or rice.

Tried it. It was hard to cut the garlic properly. But I think I made most of the recipe correctly Thanks for sharing.

When I made it I just roasted a head of garlic without separating the cloves.
Cut the top off a head of garlic drizzle with olive oil, salt and pepper. Wrap in foil and roast about 45 minutes in a 350 degree oven.

May I recommend a very healthy, safe cooking oil with a high smoke point? That is red palm oil, the most used in other parts of the world. Lots of vitamin A and E. I get mine for $19.95 a quart at Rainforest Red Palm Oil.

I use extra virigin olive oil.