Recipe

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• 1 whole garlic head
• 2 tsp olive oil
• 2 lbs stew meat , trimmed of fat and cut into 3/4-inch cubes
• 1 tbsp oil
• 1 3/4 cups beef broth (14 oz can)
• 1/2 cup water
• 1 tbsp worcestershire sauce
• 3 garlic cloves, minced
• 1 tsp dried marjoram, crushed
• 2 tsp onion powder
• 1/4 cup cold water
• 2 tbsp cornstarch
• 2 tbsp balsamic vinegar

• 1 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.
• 2 Preheat oven to 325 degree F.
• 3 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.
• 4 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.
• 5 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.