Garlic Lovers Beef

SUBMITTED BY: INA

"This is a baked dish that is great with pasta and some crusty bread to absorb all the great tasting sauce. This is my husband's favorite dish, and he eats it with steamed rice or potatoes. If you love garlic, you'll love this recipe. This was also my uncle's favorite dish; I cooked for him when I used to visit him in Seattle as a teenager."

PREP TIME	5 Min
COOK TIME	3 Hrs 30 Min
READY IN	3 Hrs 35 Min

SERVINGS & SCALING

Original recipe yield: 6 serving

USMETRIC

About scaling and conversions

INGREDIENTS

4 pounds lean steak, cut into 1 inch cubes
2 medium heads garlic, peeled
2 bay leaves
1 large onion, sliced into rings
10 large black olives (optional)
1 (28 ounce) can crushed tomatoes
1/3 cup olive oil

READ REVIEWS (46)

DIRECTIONS

Preheat oven to 325 degrees F (160 degrees C).
In a 3 quart glass baking dish with a cover, layer meat, garlic cloves, bay leaves, onion slices, and black olives. Pour the tomatoes evenly over the top, and then do the same with the olive oil.
Cover and bake for 3 1/2 hours, stirring occasionally.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 10, 2003 by pteclaire

very good recipe. I don't cut up the meat but cook it like a pot roast recipe. Other reviewers I think are mistaking a head of garlic for a clove of garlic. A head is the entire bulb containing 8 or more cloves. The recipe actuallly calls for about 16 cloves! Just peel and leave them whole. It is the crushing and chopping that releases the intense garlic flavour. Uncut garlic has a sweeter gentler taste and 16 really isn't too much.

7 users found this review helpful

Reviewed on May 11, 2004 by Michelle C

OK recipe. The beef was wonderfully tender, like a well cooked pot roast. Just needed a little more "spice" according to my hubby. Served with wide egg noodles, was just a little bland.

5 users found this review helpful

Reviewed on Jan. 29, 2003 by SYLVIE ANNE

Wow. This was absolutely incredible. Taking heed to the warnings about blandness, I used 4 heads of garlic - enough to keep most people from bothering me for a week - I chopped 20 cloves and put the other 20 in whole. Otherwise, I followed the recipe exactly. I live alone, and this recipe fed me for 2 weeks. It didn't spoil, I never got tired of it, and best of all the longer it sat in the fridge, the more the garlic seeped into the beef. I'm just finishing up the last of it, and it's the best of the batch! I put it over bow-tie pasta, with a little salt - this is just GREAT! Will definitely make this again!

5 users found this review helpful

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