Recipe by INA JAMES-POINT
"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."
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lean steak, cut into 1 inch cubes
2 medium heads
onion, sliced into rings
1 (28 ounce) can
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.
I just finished eating this, and it was pretty good. I followed the recipe except I did it in a slow cooker (low for 7 hours). The meat was fall-apart tender. I think the problem is that the only flavor that came through was garlic, and honestly the texture of the beef wasn't to our liking. More like pot roast than I was expecting. I couldn't tell if it was trying to be Italian or not, but I thought sour cream would be good on it, so I added a dollop after a few bite fulls. That was better. Still not something I'd make again "as is" (nothing to write home about) but a good jumping point for something. Thanks for this recipe I appreciate it!
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!
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.
Very good. Everyone in the family loved this dish. Make sure you do not mistake the heads of garlic and use only cloves. You need to use the entire head.
I used Stew beef (non super lean kind-i havent had good experiences with the lean kind) and it was marvelous. I did however cut the stew chunks into smaller pieces and remove some of the fat. I used the amount of olive oil indicated and then let it sit overnight in the frig and pulled out the grease and oil that gathered on the top layer. I used elephant garlic so I only needed 3 of the giant cloves but I cut them up because I wanted a super garlicy meat. I served this over yellow and white rice for color and garnished with chives. Enjoy! This is a keeper.
Could someone please tell me what cut of meat to use for this recipe??? I used top round (a lean cut, as called for) and it was tough, not tender like everyone has been saying. 2 heads of garlic was enough garlic flavor the next day, but not the day of. It neede to sit 24 hours for the flavor to really set in.
My husband loved this. That alone gets it a five star review. I halved the recipe and skipped the olives. I had fresh Roma tomatoes from my garden which I blanched and crushed before adding. I served this over egg noodles.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Lovers Beef
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 529
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