Beef Cheeks and Wine Tamales - Andrew Zimmern

Ingredients

• 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 pound butter or margarine, softened
• 5 pounds stone ground fresh masa (unprepared)
• 2 to 3 cups stock (chicken, pork, beef, or vegetable)
• 2 tablespoons salt (or less to taste)