Beef Cheeks and Wine Tamales

• 1/4 cup olive oil
• 2 pounds beef cheeks, cut into 2-inch pieces, seasoned with salt and pepper
• 4 medium onions, chopped
• 3 tablespoons flour (use rice flour if gluten free)
• 1 cup red wine
• 5 large carrots, cut into 1/2-inch slices
• 2 cloves garlic
• 1 tablespoon fresh parsley
• 1 tablespoon fresh thyme
• 1 tablespoon fresh oregano
• 1 teaspoon dried marjoram
• 2 or 3 bay leaves
• 1 tablespoon Kitchen Bouquet or Maggi sauce
• 8 cups Basic Fresh Masa

1. In a large frying pan or heavy pot, heat the olive oil over high heat and brown the beef in batches (each batch should take 5 to 7 minutes); set aside.
2. Turn down the heat to medium, add the onions, and cook for 5 to 8 minutes, until soft and golden, scraping the bits off the bottom of the pan as they loosen.
3. Add the flour, stirring and cooking for a few more minutes.
4. Add the wine, finish scraping all the bits and cooked meat juices off the bottom of the pan, and bring to a gentle boil.
5. Add the browned beef, carrots, garlic, herbs, Kitchen Bouquet or Maggi sauce, and enough water to cover.
6. Return to a boil over medium-high heat, and then reduce the heat to low and simmer for 2 hours, or until fork-tender.
7. Or cover the pot and place in a 325F oven for 2 hours, until fork-tender.
8. Check and stir often, and add water a little at a time, if needed.
9. Remove and discard the bay leaves.
10. Allow to cool completely.
11. Assemble the tamales, using 1/4 cup masa and 1/4 cup filling for each tamale.
12. Transfer to a steamer and steam for 55 minutes.

olive oil, beef cheeks, onions, flour, red wine, carrots, garlic, parsley, thyme, fresh oregano, marjoram, bay leaves, kitchen, fresh masa

Taken from www.cookstr.com/recipes/beef-cheeks-and-wine-tamales (may not work)