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  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 30 min
  • Cook: 2 hr 45 min
  • Yield: 6 servings
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3 cups low-sodium beef broth

1 cup dry red wine

1 cup red wine vinegar

2 large onions, cut into large chunks

5 cloves garlic; 3 crushed, 2 chopped

10 sprigs fresh thyme, plus 1 tablespoon chopped leaves

2 bay leaves

1 teaspoon juniper berries (available in the spice aisle)

1 teaspoon black peppercorns

1/2 teaspoon whole cloves

1 3-to-4-pound boneless beef top chuck roast

Kosher salt

2 tablespoons extra-virgin olive oil

2 medium carrots, cut into 1-inch chunks

2 stalks celery, cut into 1-inch chunks

2 tablespoons all-purpose flour

2 tablespoons crushed gingersnap cookies

Freshly ground pepper

Spaetzle, for serving (see page 152)

Sour cream, for serving (optional)

Chopped fresh parsley, for garnish


  1. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
  2. Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
  3. Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.
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