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Roasted Garlic Beef Stew

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    4 tablespoons (1/2 stick) butter
    1 pound beef tenderloin, cut into 1-inch pieces
    2 tablespoons all purpose flour
    2 large parsnips, peeled, chopped
    2 carrots, peeled, chopped
    1 large potato, peeled, chopped
    1 rutabaga, peeled, chopped
    1 (14 1/2-ounce) can beef broth
    1 cup dry red wine
    1 tablespoon dried thyme, crumbled
    2 teaspoons dried rubbed sage

  Preheat oven to 350F. Toss garlic with 1 tablespoon melted butter on
 small baking sheet. Bake until garlic is tender and beginning to
 brown, about 15 minutes. Cool garlic 5 minutes. Peel and set aside.

  Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef
 with salt and pepper; dust with 1 tablespoon flour. Add beef to pot.
 Saute until no longer pink, about 6 minutes. Transfer beef to bowl.
 Add vegetables, broth, wine, herbs and roasted garlic to pot. Bring
 to boil. Reduce heat to medium-low. Cover; simmer until vegetables
 are tender, about 25 minutes.

  Return beef and any juices to pot. Mix remaining 1 tablespoon butter
 and 1 tablespoon flour in small bowl. Whisk flour paste into stew.
 Simmer uncovered until sauce thickens, about 2 minutes. Season with
 salt and pepper and serve.

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