Toss garlic with 1 tbsp butter on baking sheet. Bake until lightly browned and soft.
Melt 3 tbsp butter in a large pot over high heat.
Sprinkle beef with salt, pepper and dust with flour.
Saute until no longer pink.
Transfer to a bowl.
Add the vegetables, broth, wine, herbs and roasted garlic to the pot.
Bring to a boil.
Cover and reduce heat to medium-low.
Let simmer until vegetables are tender for about 25 minutes.
Return beef and any juices to the pot.
Mix in remaining 1 tbs. butter and 1 tbs. flour.
Stir until stew thickens slightly.
Season with salt and pepper.
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