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.

Point Ina James
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (160 degrees C).

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

850 calories; 58.8 g total fat; 203 mg cholesterol; 401 mg sodium. 18.5 g carbohydrates; 61.6 g protein; Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2003
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
10/19/2010
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! Read More
(12)
76 Ratings
  • 5 star values: 40
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 9
  • 1 star values: 3
Rating: 5 stars
06/10/2003
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. Read More
(21)
Rating: 5 stars
06/10/2003
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. Read More
(21)
Rating: 5 stars
01/29/2003
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! Read More
(20)
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Rating: 3 stars
10/19/2010
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! Read More
(12)
Rating: 3 stars
05/11/2004
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. Read More
(10)
Rating: 5 stars
01/29/2003
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. Read More
(9)
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Rating: 5 stars
10/04/2010
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. Read More
(8)
Rating: 3 stars
01/29/2003
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. Read More
(8)
Rating: 5 stars
05/19/2003
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. Read More
(8)
Rating: 5 stars
03/24/2005
My husband and I are looking for new recipes for steak all the time. This one will be a hit now! All I had was some cube steaks but it only made them really tender and incredibly seasoned. So I know when I make it next time with a different steak it will be different but great! We can't wait to try it!This is really a garlic lovers recipe.Thanks! Read More
(7)