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Spiced Beef with Vegetables


This oven stewed beef is spiced with allspice and cooked with onions and potatoes and carrots.


  • 1/2 cup vinegar
  • 1/2 cup water
  • 2 teaspoons allspice
  • 1 boneless chuck roast or steak, about 2 inches thick, 3 pounds
  • 3 medium onions, cut in chunks
  • 3 tablespoons oil
  • 1 cup beef broth
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon leaf sage, crumbled
  • 6 medium potatoes, halved
  • 2 ribs celery, cut up
  • 6 carrots, cut in chunks


In a saucepan, bring vinegar, 1/2 cup water, and allspice to a boil. Pour over meat in a shallow non-reactive pan. Coat well, cover, and refrigerate for 2 hours. Turn frequently.

Drain and reserve marinade. In a large Dutch oven brown meat with onions in the oil over medium heat. Add reserved marinade, beef broth, salt, and sage. Cover and bake at 350° for 1 1/2 hours. Add potatoes and carrots and celery; cover and cook 30 minutes longer, or until meat and vegetables are tender. Slice meat thinly and serve with vegetables and sauce.
Oven beef recipe serves 4.

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