Beef and Garlic Rice

==Description==
Contributed by World Recipes Y-Group
* Prep: 25 Minutes | Cook: 1½ hours
* Makes 4 main-dish servings
==Ingredients==
* 1 small bulb garlic Any leftover roasted garlic can be wrapped and refrigerated for a few days and used as a spread on toasted French bread slices, added to mashed potatoes or a salad dressing, or tossed with roasted vegetables.
* 2 teaspoons olive oil If desired, substitute 1 to 2 tablespoons bottled roasted minced garlic for the garlic bulb and olive oil. Add bottled garlic to rice along with the chives.
* 1¼ pounds boneless beef chuck roast, trimmed of fat and cut into ¾-inch cubes
* 1 tablespoon cooking oil
* 1 x 14-ounce can beef broth (1¾ cups)
* ½ cup water
* 1 tablespoon Worcestershire sauce
* 1 tablespoon snipped fresh marjoram or (1 teaspoon dried marjoram, crushed)
* 3 small onions, cut into wedges, yellow only
* 2 cups water
* 1 cup long-grain rice
* ¼ teaspoon salt
* 2 to 3 tablespoons snipped chives, cut into 1-inch pieces
* ¼ cup cold water
* 2 tablespoons cornstarch
* 2 tablespoons balsamic vinegar or (2 ¾ tablespoons red wine vinegar)
==Directions==
# Remove papery outer layers from garlic bulb.
# Cut off about ¼ 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. Preheat an oven to 325°F.
# 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 the pot.
# Mix up with the beef broth, the ½ cup water, the worcestershire sauce, and dried marjoram, if using.
# Cover and bake along with wrapped garlic for 35 minutes.
# Remove garlic from the oven and add onion wedges to meat in a pot.
# Cover and cook about 55 minutes longer or until meat is just tender. After meat has baked about 1 hour, prepare rice.
# Squeeze garlic from half of the roasted cloves into a medium saucepan; mix up with 2 cups water, the uncooked rice, and the salt (refrigerate remaining roasted garlic, covered, for another use; see note, below).
# Bring to a boil; reduce heat.
# Simmer, covered, for 15 minutes. Remove from heat; let stand, covered, for 5 minutes.
# Mix up with the chives (and bottled garlic, if using). Remove meat from oven.
# In a small bowl or cup, stir the ¼ cup cold water into cornstarch; add vinegar and mix until well combined.
# Add to beef along with fresh marjoram, if using. Cook and stir over medium-high heat until thickened and bubbly.
# Cook and stir for 2 minutes more. Serve with garlic rice.
== Notes ==
__NOTOC__
Category:Balsamic vinegar Recipes
Category:Beef stock and broth Recipes
Category:Beef chuck and blade Recipes
Category:Chives Recipes
Category:French bread Recipes
Category:Garlic Recipes
Category:Long-grain rice Recipes
Category:Marjoram Recipes
Category:Onion Recipes
Category:Potato Recipes
Category:Meat Recipes
Category:Herb Recipes
Category:World Recipes
Category:Beef Recipes
Category:Rice Recipes
Category:Vegetable Recipes
Category:Dinner Recipes
Category:Lunch Recipes
Category:Main Dish Recipes
Category:Main Dish Meat Recipes
Category:Breakfast Recipes