Rachael Ray's Autumn Beef Stew With Apple, Onion And Roasted Garlic

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 bulbs garlic

EVOO – Extra Virgin Olive Oil, for drizzling

Salt and pepper

1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks)

1 stick butter, divided

2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes

Flour, for dredging plus 2 tablespoons

3 carrots, sliced in 2-inch chunks on an angle

2 apples, such as Honeycrisp, peeled and chopped

2 to 3 ribs celery, chopped

1 large onion, chopped

2 fresh bay leaves

2 to 2 1/2 cups cloudy organic apple cider

2 cans beef consommé

Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string

2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed

2 to 3 large parsnips, peeled and cubed

1 1/2 cups sharp white cheddar, shredded

1 cup whole milk

Freshly grated nutmeg

1/4 cup chives, finely chopped

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