Yumm…that is all I can say about this recipe. If you like beef stew you will LOVE this recipe. It was rated #1 in the Cooking Light magazine for their “Best Recipes of All Time” and let me tell you, there is a reason why. It was amazing, melt in your mouth beef. I hope you like it as much as we did!
Prep: 30-40 minutes
Cook: 5 hours on high
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup lower-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14.5-ounce) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles) (you can also serve over rice or mashed potatoes)
- *add any other veggies: celery, mushrooms, etc.
Preheat the oven to 300°. Heat large pan over low heat, pour oil in, add garlic and cook for 5 minutes (stirring occasionally). Remove garlic with a slotted spoon and set aside. Increase the heat to medium-high heat and add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown meet on all sides, about 5 minutes. Remove the beef from pan and set aside. Add wine to pan and bring to a boil. Add back in garlic, beef, remaining 3/4 teaspoon salt, 1/4 teaspoon pepper, and the next 9 ingredients through bay leaf and bring to a boil. Pour everything into slow cooker and cook on high for 5 hours. Discard the bay leaf and serve over noodles, rice, or mashed potatoes.
*(The original recipe says this can be made in a dutch oven and cooked for 2.5 hours at 300F, which I would actually prefer. I don’t have my dutch oven right now so I used the slow cooker method)
I had never had tamale pie before making this recipe…and boy was I missing out. Tamale pie is such an awesome comfort food and is sooo good. It’s quick to whip up too which is always a plus! I did not change anything about this recipe (since it was my first time making tamale pie). However, we did omit the black olives as someone…hmm hmm… who isn’t me, does not like black olives. And next time I will make a little less cornmeal which is reflected already in the recipe below. I got the recipe from this site: HERE
Prep: 15 minutes
Cook: 45 minutes
- 1 cups cold water
- 1 cups yellow corn meal
- 2 cups boiling water
- 2 tsps salt, divided
- 1 4oz can diced chiles
- 1 lb lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp flour
- 2 tsp chili powder
- 1 14 oz can diced tomatoes
- 1 8oz can tomato sauce
- ¾ cup frozen corn, thawed
- 1 4oz can sliced black olives
- ½ cup shredded cheddar cheese
Preheat oven to 350F. Combine cold water and the cornmeal in a bowl and set aside. Boil 2 cups of water in a saucepan on the stove, add 1 tsp salt, and then pour in cornmeal mixture. Cool slowly until all liquid is absorbed, about 7 minutes. Remove from heat and stir in the green chilies. Spray a baking dish with nonstick cooking spray and line the pan with the cornmeal mixture like a pie crust.
In a cast iron skillet brown the beef, onions, and garlic over medium heat. When the meat is browned add the remaining 1 tsp salt, flour, and chili powder. Then add the tomatoes, tomato sauce, corn, and black olives. Pour the meat mixture over the cornmeal in the baking dish. Sprinkle the cheese over the top and bake for 40-45 minutes.
Happy Eating 🙂
My girlfriend Heidi gave me this recipe and I love it! It is super easy to throw together and extremely flavorful. I served it on tortillas with guacamole and romaine. Heidi suggested adding red onions and cilantro to the top too!
Prep: 12 minutes
Cook: about 4 hours on high or 8 hours on low
- 2lbs carne asada meat
- 2 T cumin
- 2 T chili powder
- 2 t salt
- 2 t pepper
- 3 tomatoes
- 2 jalapeño
- 1 sweet onion
- 10.5 ounces of beef broth
Directions: Rinse meet, pat dry, and put in slow cooker. Combine spices and run over the meat. Chop tomatoes, jalapeno, and sweet onion and pour on top of the meat. Lastly, pour 10.5 ounces of beef broth over the top. Cook on high for 4 hours or on low for 8 hours.
Serves: about 4 people
Happy Eating 🙂