Reviewed: Dec. 6, 2002

Nothing special. Wouldn't make it again.

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FRIDAYYET

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Wilbraham, Massachusetts, USA

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Reviewed: Oct. 12, 2002

so garlicky! Very easy and tasty.

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ABIGAILM

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Reviewed: Aug. 9, 2002

I adapted this recipe for the pressure cooker by cutting the meat into 1" cubes, browning it in the 1/3 cup oil, and cooking everything at high pressure for 60 minutes. Also, it turned out I didn't have any crushed tomatoes so I used marinara sauce. It was wonderful. The next time I make it I will probably add some vegetables such as cabbage, green beans, carrots, during the last 15 minutes (or last hour if cooking in the oven). I took some leftovers to work and the girls loved it!

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CODYS MOM 2000

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Reviewed: Jul. 14, 2002

I love this recipe! I did it in the crockpot, since its warm here. Instead of the olives, I added 1 sm can of mushrooms drained and 1 finely minced jalepeno, for a little spicier flavor. Thanks for sharing this recipe! :)

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BARBARIC

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Reviewed: Mar. 16, 2002

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.

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THERESA R

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Reviewed: Feb. 19, 2002

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.

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BONNIE Q.

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Reviewed: Feb. 14, 2002

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!

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SYLVIE ANNE

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Reviewed: Feb. 12, 2002

We all loved it!! I used minced garlic and alot of it. Definatley need the crunchy bread. It was soooo good.

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NVRMIND789

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Reviewed: Jan. 26, 2002

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.

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pteclaire

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Reviewed: Dec. 30, 2001

Tender tender tender, garlic-infused beef. I served it over white rice and made the "French Bread Rolls to Die For" recipe to sop up the gravy. Very hearty meal.

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Patti Bornes

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Reviewed: Nov. 18, 2001

The only things I would do differently next time would be: 1)add more olives and 2)add more garlic-the recipe was terrific... the only complaint heard at the table was from our 10yr old "the meat won't stay on the fork" it was so tender. We put the left overs in flour tortillas. One suggestion, it even tastes better the second day, so make it the day before the meal!!!! and don't worry about the amount, it is so good it will go! Promise.

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Paul WIDMARK

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Reviewed: Aug. 26, 2001

I've made this recipe twice now.. the first time I made it with the whole garlic cloves and it was good but it didn't have enough flavor. The second time I chopped up the cloves and made the rest according to the recipe and that did the trick. The flavor just seeps out into the gravy and fills the house with a wonderful aroma. Definitely chop the garlic! Great meal!

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MARY MOON

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Reviewed: Aug. 16, 2001

We added more garlic and chopped it up pretty good before adding it. Gave it much more flavor. We also added mushrooms.

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KIKGIRLPUFF

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Reviewed: Mar. 14, 2001

Came out very bland and not at all what I expected. Needs a lot more garlic and some soy or Worcheshire sauce to wake it up a bit. It was easy, but bland.

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JUBEEFISH

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Reviewed: Feb. 24, 2001

This was definitely a family pleaser.

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Debbie M

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Dec. 17, 2000

This was a very quality meal. A good hearty dish for a cool winters night. Could use a bit more garlic however.

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ANANAS

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Reviewed: Nov. 25, 2000

This is sooo easy. I served it with rice. The sauce is kind of watery, might add some flour and water to thicken it up a bit next time. I used a head and a half of garlic. My family really enjoyed this one! Oh and definately add a bunch of black olives to it!

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SANDMAT4

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Reviewed: Nov. 4, 2000

Excellent recipe. I give it a top rating.

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mjshan

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Reviewed: Aug. 10, 2000

My family loved this dish. My son doesn't like onions but he ate this. I added a little Red Wine to it. It was very good. You could also add Mushrooms.

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MARY39074

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Reviewed: Jun. 27, 2000

This was a perfect for a Sunday dinner. Youl will definetely want some french bread to absorb the gravy with.

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KSCHMIDT

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