Marinated Beef Province Style
Indulge in the rustic charm of Marinated Beef Province Style, a French-inspired comfort dish that combines tender chunks of beef chuck roast with the deep, savory flavors of red wine, fresh thyme, and aromatic rosemary. This slow-simmered masterpiece begins with an overnight marinade, allowing the beef to soak up an irresistible medley of herbs and spices. Combined with hearty vegetables, crushed tomatoes, and rich beef stock, the dish is slowly cooked to perfection in a Dutch oven, resulting in melt-in-your-mouth tenderness and a luscious, flavorful sauce. Serve this soul-warming recipe with crusty bread, creamy mashed potatoes, or buttered egg noodles for a complete and satisfying meal that’s ideal for cozy dinners and special occasions. Perfect for lovers of slow-cooked beef recipes, French provincial cooking, and wine-marinated meats.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 cup red wine
- 3 tablespoons olive oil
- 4 cloves garlic cloves
- 2 teaspoons fresh thyme
- 2 sprigs rosemary sprigs
- 1 teaspoon dried oregano
- 2 leaves bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 3 medium carrots
- 2 stalks celery stalks
- 1 14-ounce can crushed tomatoes
- 1 cup beef stock
Instructions
Cut the beef chuck roast into large chunks (about 2 inches each).
In a large bowl, combine the red wine, olive oil, minced garlic cloves, thyme, rosemary, oregano, bay leaves, salt, and black pepper to create the marinade.
Add the beef chunks to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
Once the beef has marinated, dice the onion, slice the carrots into rounds, and chop the celery into small pieces.
Remove the beef from the marinade, pat it dry with paper towels, and reserve the marinade for later use.
In a large Dutch oven or heavy pot over medium-high heat, heat 2 tablespoons of olive oil. Working in batches, sear the beef chunks on all sides until browned. Remove the beef and set aside.
In the same pot, add the remaining tablespoon of olive oil, the diced onion, sliced carrots, and chopped celery. Cook for 5-7 minutes until softened and slightly caramelized.
Pour the reserved marinade into the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to enhance the flavor.
Add the crushed tomatoes and beef stock to the pot, stirring gently to combine.
Return the seared beef chunks to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot with a lid, and let it simmer slowly for about 3 hours, stirring occasionally to prevent sticking. Check periodically, and add more beef stock if needed to maintain the liquid level.
After 3 hours, the beef should be tender and infused with the rich flavors of the marinade and aromatics.
Serve hot with crusty bread, mashed potatoes, or over buttered egg noodles for a comforting and satisfying meal.
Nutrition Facts
Calories |
3135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4051 mg | 176% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 30.3 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 4880 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
