GARLIC LOVER'S BEEF STEW
Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. -Alissa Brown, Fort Washington, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.
Nutrition Facts : Calories 330 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 586mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
BEEF AND GARLIC
This is from the Garlic Lover's Cookbook, another recipe tried and loved. Thank you MichEgan for this delightful book Cookbook Swap 2007. This is a very simple dish to make for a weekend or weeknight dinner. Can be dressed up for company without much fuss. A very adaptable recipe. Aromatic and delicious!
Provided by Chef1MOM-Connie
Categories < 30 Mins
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix beef and garlic and let sit for 10 minutes. Sauté beef and garlic in a nonstick pan sprayed with vegetable oil.
- When beef is done, remove from pan.
- In same pan, sauté green onions and bok choy until vegetables are tender.
- Return beef to pan and add soy sauce, oyster sauce, beef broth, and tomato wedges and cook for 3 minutes, med high. (varies depending on pan size, fuel, thickness of pan).
- Season with salt and pepper to taste.
- Great served over rice, noodles or alone with a side.
- I have also made without bok choy and used slice green peppers and water chestnuts, baby corn. As I said, very versatile.
Nutrition Facts : Calories 386.4, Fat 24.8, SaturatedFat 9.8, Cholesterol 101.3, Sodium 1303.5, Carbohydrate 7.6, Fiber 1.8, Sugar 2.6, Protein 32.8
GARLIC LOVERS BEEF
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.
Provided by Point Ina James
Categories Everyday Cooking
Time 3h35m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 850.5 calories, Carbohydrate 18.5 g, Cholesterol 202.6 mg, Fat 58.8 g, Fiber 3.5 g, Protein 61.6 g, SaturatedFat 20 g, Sodium 401.1 mg, Sugar 1.2 g
GARLIC LOVER'S POT ROAST
This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
- In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
- Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.
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GARLIC LOVERS ROAST BEEF RECIPE – WITH FRESH HERBS
From thegardeningcook.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory BeefCalories 343 per serving
- Lightly spray the meat with olive oil and season generously by spreading the salt, pepper and spices over the outside of the roast. I used fresh rosemary, basil, and thyme but dried sage, since it is winter and my sage is not yet growing.
- Trim all the fat off the meat. Using a sharp knife, pierce the meat with 1/2 inch deep slits and insert slivers of garlic in each hole, pushing all the way in.
- Place the roast in a baking dish and put in the oven and cook until the temperature reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done.
GARLIC LOVER'S ROAST BEEF - SKINNYTASTE
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Ratings 24Calories 143 per servingCategory Dinner
- Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
- Preheat oven to 350F. When the oven reaches 350F, place the roast in a roasting pan and put in the oven.
- Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
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