Spiced Round Of Beef Recipe

Name: Spiced Round Of Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Serve with oven baked potatoes.
2
Put the coriander seeds in a mortar and pound them with a pestle.
3
Stir in the rest of the spices and seasonings, then pour the mixture into a bowl and stir in the white wine.
4
Put the beef in large zip lock bag, pour the marinade over the beef, push the air out of the bag and seal it.
5
Massage the marinade around the beef and refrigerate for about 24 hours, turning and massaging occasionally.
6
Preheat the oven to 300f degrees.
7
Heat the oil in a deep casserole just large enough to hold the beef snugly.
8
I use my cast iron dutch oven.
9
Add all the vegetables and cook over gentle heat for 15 to 20 minutes, or untl they start to soften.
10
Lift the beef out of the marinade and place on top of the veggies.
11
Strain 1 1/4 cups of the marinade into a measuring cup and add the broth and the red wine.
12
Pour the liquid over the beef.
13
Add the parsley, cover and place in the oven.
14
Bake for 2 to 3 hours, or until the beef is tender.
15
For the last hour, wash and score the potatoes.
16
Place potatoes on oven grate around the outside of the casserole.
17
Bake 1 hour, or until fork tender.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 teaspoons coriander seeds, 1 teaspoon anise seed, 1 teaspoon fennel seed, 1 teaspoon dried thyme, and more.

Yes, Spiced Round Of Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Round Of Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions