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Contributed by World Recipes Y-Group
- Prep: 25 Minutes | Cook: 1½ hours
- Makes 4 main-dish servings
- 1 small bulb garlic 
- 2 teaspoons olive oil 
- 1¼ pounds boneless beef chuck roast, trimmed of fat and cut into ¾-inch cubes
- 1 tablespoon cooking oil
- 1 x 14-ounce can beef broth (1¾ cups)
- ½ cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
- 3 small onions, cut into wedges
- 2 cups water
- 1 cup long-grain rice
- ¼ teaspoon salt
- 2 to 3 tablespoons snipped chives, cut into 1-inch pieces
- ¼ cup cold water
- 2 tablespoons cornstarch
- 2 tablespoons balsamic vinegar or red wine vinegar
- Remove papery outer layers from garlic bulb.
- Cut off about ¼ 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°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 ½ cup water, the worcestershire sauce, and dried marjoram, if using.
- Cover and bake along with wrapped garlic for 35 minutes.
- Remove garlic from oven and add onion wedges to meat in pot.
- Cover and cook about 55 minutes longer or until meat is just tender.
- After meat has baked about 1 hour, prepare rice.
- Squeeze garlic from half of the roasted cloves into a medium saucepan; stir in the 2 cups water, the uncooked rice, and the salt (refrigerate remaining roasted garlic, covered, for another use; see note, below).
- Bring to boiling, reduce heat.
- Simmer, covered, for 15 minutes.
- Remove from heat; let stand, covered, for 5 minutes.
- Stir in chives (and bottled garlic, if using).
- Remove meat from oven.
- In a small bowl or cup, stir the ¼ cup cold water into cornstarch; add vinegar and mix until well combined.
- Add to beef along with fresh marjoram, if using.
- Cook and stir over medium-high heat until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve with garlic rice.
- ↑ Any leftover roasted garlic can be wrapped and refrigerated for a few days and used as a spread on toasted French bread slices, added to mashed potatoes or a salad dressing, or tossed with roasted vegetables.
- ↑ If desired, substitute 1 to 2 tablespoons bottled roasted minced garlic for the garlic bulb and olive oil. Add bottled garlic to rice along with the chives.