3 Cup Homemade Beef Stock or Low Sodium Beef Stock
1 Cup Dry Red Wine
1 Cup Red Wine Vinegar
2 Large Onions Cut into Large Chunks
3 Cloves Crushed Garlic, 2 Cloves of Garlic Chopped
10 Sprigs Fresh Thyme, Plus 2 Tablespoons Chopped Leaves
2 Bay Leaves
1 Teaspoon Juniper Berries, crushed
1 Teaspoon Black Peppercorns
1/2 Teaspoon Whole Clove
1 3-4 Pound Boneless Top Beef Chuck Roast
2 Tablespoon 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
Fresh Ground Pepper
Parsley for Serving
Sour Cream Optional
Step 1: Combine 2-cups beef stock, red wine, vinegar, 1 chopped onion, crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns, cloves in a sauce pan and bring to a boil.
Step 2: Simmer for 5-minutes and let cool to room temperature.
Step 3: Place beef in a large resalable bag and pour marinade over, seal bag and refrigerate for 2-3 days, turning the bag once per day.
Step 4: Preheat oven to 350 degrees. Remove meat from marinade and pat dry. Stain marinade and discarding solids.
Step 5: Heat a large oven proof pot over medium heat and add olive oil. Brown meat on all sides, about 12-minutes total. Transfer meat to a plate and cover with foil.
Step 6: Add carrots, celery and remaining onion to pot and cook until soften. Stir in chopped garlic and thyme and cook for a minute longer.
Step 7: Sprinkle in flour and cook 1-2 minutes. Add strained marinade and remaining cup of beef stock. Bring back to a simmer and add beef.
Step 8: Cover and cook for 2 1/2 hours in over or until meat is tender. Remove meat to a platter and cover with foil.
Step 9: Bring sauce to a simmer and whisk in gingersnap cookies and simmer until thicken.
Step 10: Taste and add salt and pepper if needed. Thinly slice meat and serve with vegetables and sauce and sour cream if desired. Top with parsley.