• Preheat oven to 350° Fahrenheit.

Roasting The Garlic

• Add garlic cloves into a small baking dish. Top with 1 tablespoon of butter. Roast at 350° Fahrenheit for 20 minutes.
• Allow the garlic to cool for 5 minutes. Press on the bottom of a clove to push the garlic out of its casing. Set aside.

Prep

• Peel and cut all vegetables. Cut each vegetable into about ¼-½ inch pieces. Set aside.
• Cut the beef chuck into bite-sized pieces. Season with salt and pepper. Dust with 2 tablespoon of flour. Shake off excess flour. Set aside.

Making The Stew

• Melt 3 tablespoons of butter over medium-high heat in a dutch oven and brown the beef-stew on all sides. About 5-7 minutes.
• Add roasted garlic, sage, thyme, and beef broth. Bring to a boil. Reduce heat to low and simmer for 1 hour until the beef is tender.
• Add chopped vegetables and red wine and simmer for another 20-25 minutes.
• In a small bowl combine 2 tablespoons of flour with 2 tablespoons of softened butter. Mix until it becomes a smooth paste.
• Spoon butter-flour paste into the simmering beef stew. Stir and continue to simmer for 2-3 minutes until the sauce has thickened. Season to taste with salt and pepper.