Beef stew with garlic cream sauce - Testing

https://www.saveur.com/beef-stew-with-garlic-cream-recipe/?sRGFXm4rgc4IPD6R.32

1 - On the whole, very good. I served on a bed of home-made egg noodles. The cream as is currently in the recipe is problematic. Serving it on the side doesn't appear to serve any purpose. Next time I will make the cream and incorporate it directly in the stewing liquid at the end. The cream could also be made with anything instead of the garlic; shallot, or an herb or, oooh, a spice! I only had 1 lb of beef when I made this, so the numbers in parenthesis are for a third of the recipe.

(1) 3 lb. beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
(3 Tbsps) 1⁄2 cup all-purpose flour
(5 tsps) 1⁄3 cup vegetable oil
(1 small) 1 large onion, roughly chopped
(1 small) 1 medium carrot, roughly chopped
(1/3 cup) 2 cups red wine
(1 sprig) 2 sprigs thyme
(3) 8 cloves garlic, peeled
(1/3) 1 cup olive oil
(3 Tbsps) 1⁄2 cup whole milk
(3 Tbsps) 1⁄2 cup heavy cream

1. In a large bowl, season the beef with salt and pepper and toss with the flour. In an 8-qt. saucepan, heat the oil at medium-high. Working in batches, add the beef to the pan and cook, turning, until browned on all sides, 6 to 8 minutes. Transfer to a plate and return the pan to medium-high heat.
2. Add the onion and carrot and cook, stirring, until lightly browned, about 6 minutes. Stir in the wine and thyme and cook, stirring, until the wine reduces by half, about 10 minutes. Return the beef to the pan and then stir in 8 cups water and bring to a boil. Reduce the heat to maintain a slow, steady simmer and then cook, stirring occasionally, until the beef is very tender and the sauce is reduced, about 3 hours.
3. Meanwhile, in a small saucepan, combine the garlic with 1 cup water and bring to boil. Cook for 5 minutes and then drain the garlic. Return the garlic to the pan along with the olive oil and bring to a simmer over medium-low heat. Cook for 5 minutes and then remove from the heat and drain the garlic, reserving the olive oil. Return the garlic to the pan, add the milk and cream, and bring to a boil. Reduce the heat to medium and cook, stirring, until the cream is reduced and the garlic is tender, 10 to 12 minutes.
4. Pour the garlic cream into a blender and purée until smooth. With the machine on, slowly drizzle in the reserved olive oil and blend into a thick sauce. Scrape the sauce into a serving bowl and serve alongside the beef stew.