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
 * 2 teaspoons olive oil
 * 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
 * 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 red wine vinegar

Directions

 * 1) Remove papery outer layers from garlic bulb.
 * 2) Cut off about ¼ inch from top of bulb, leaving the bulb intact but exposing the individual cloves.
 * 3) Place garlic in center of a 12-inch square of foil.
 * 4) Drizzle garlic with olive oil.
 * 5) Seal foil around garlic; set aside.
 * 6) Preheat oven to 325°F.
 * 7) In an ovenproof dutch oven brown half the meat in hot cooking oil.
 * 8) Remove meat with slotted spoon; brown the remaining meat.
 * 9) Drain off excess fat.
 * 10) Return all meat to pot.
 * 11) Stir in the beef broth, the ½ cup water, the worcestershire sauce, and dried marjoram, if using.
 * 12) Cover and bake along with wrapped garlic for 35 minutes.
 * 13) Remove garlic from oven and add onion wedges to meat in pot.
 * 14) Cover and cook about 55 minutes longer or until meat is just tender.
 * 15) After meat has baked about 1 hour, prepare rice.
 * 16) Squeeze garlic from half of the roasted cloves into a medium saucepan; stir in the 2 cups water, the uncooked rice, and the salt (refrigerate remaining roasted garlic, covered, for another use; see note, below).
 * 17) Bring to boiling, reduce heat.
 * 18) Simmer, covered, for 15 minutes.
 * 19) Remove from heat; let stand, covered, for 5 minutes.
 * 20) Stir in chives (and bottled garlic, if using).
 * 21) Remove meat from oven.
 * 22) In a small bowl or cup, stir the ¼ cup cold water into cornstarch; add vinegar and mix until well combined.
 * 23) Add to beef along with fresh marjoram, if using.
 * 24) Cook and stir over medium-high heat until thickened and bubbly.
 * 25) Cook and stir for 2 minutes more.
 * 26) Serve with garlic rice.