Rachael Ray's Favorite Stew

Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with olive oil, season with salt and pepper, wrap in foil and roast until tender, 40-45 minutes. Remove garlic and reduce heat to 350°F.

Heat a large Dutch oven over medium-high heat. Add a drizzle of olive oil and bacon. Brown and crisp bacon then remove and reserve. Pour off some of the fat out of the pan and add a couple of tablespoons butter.

Pat meat dry and season liberally with salt and pepper. Dredge in flour and add to hot pot in batches. Cook until crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon.

Add carrot, apple, celery, onion, bay leaves, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir for a minute then add cider, consommé, and the roasted garlic cloves. Stir to combine.

Add reserved beef, bacon and herb bouquet to pan. Bring to a boil then cover and transfer to oven. Braise meat for 2 hours, until very tender and the sauce has thickened. Let stand 20 minutes while you cook potatoes.

While stew rests, boil potatoes and parsnips in salted water until tender. Drain and return to hot pot.

Mash potatoes and parsnips with 2 tablespoons butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in chives.

Serve stew in shallow bowls with mashed potatoes alongside.