Prep 15 mins
Cook 3 hrs
The spicy marinade gives the beef a wonderful flavour, while slow cooking keeps the meat very moist. Spoon the veggies and any sauce over the baked potatoes or serve separately. From Cooking for Diabetics.
- 2 teaspoons coriander seeds
- 1 teaspoon anise seed
- 1 teaspoon fennel seed
- 1 teaspoon dried thyme
- 1 teaspoon ground cloves
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1⁄2 teaspoon ground cinnamon
- 2 1⁄2 cups dry white wine
- 2 1⁄4-2 1⁄2 lbs round beef
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 parsnip, chopped
- 4 green beans, chopped
- 8 mushrooms, chopped
- 1 1⁄4 cups beef broth or 1 1⁄4 cups chicken broth
- 7 tablespoons dry red wine
- 2 sprigs fresh parsley
- Serve with oven baked potatoes.
- Put the coriander seeds in a mortar and pound them with a pestle.
- Stir in the rest of the spices and seasonings, then pour the mixture into a bowl and stir in the white wine.
- Put the beef in large zip lock bag, pour the marinade over the beef, push the air out of the bag and seal it.
- Massage the marinade around the beef and refrigerate for about 24 hours, turning and massaging occasionally.
- Preheat the oven to 300f degrees.
- Heat the oil in a deep casserole just large enough to hold the beef snugly.
- I use my cast iron dutch oven.
- Add all the vegetables and cook over gentle heat for 15 to 20 minutes, or untl they start to soften.
- Lift the beef out of the marinade and place on top of the veggies.
- Strain 1 1/4 cups of the marinade into a measuring cup and add the broth and the red wine.
- Pour the liquid over the beef.
- Add the parsley, cover and place in the oven.
- Bake for 2 to 3 hours, or until the beef is tender.
- For the last hour, wash and score the potatoes.
- Place potatoes on oven grate around the outside of the casserole.
- Bake 1 hour, or until fork tender.