The slow-cooked beef associated with Audrey’s friendship with Hubert de Givenchy is an elegant reminder that hospitality often rests on patient, uncomplicated cooking. The meat becomes spoon-tender after a long, gentle braise, making it particularly welcoming for guests. The antique book and rosary in the photograph offer a quiet visual reference to The Nun’s Story.

Recipe Information

• Prep Time: 25 minutes
• Cook Time: 180 minutes
• Total Time: 205 minutes
• Servings: 6
• Difficulty: Intermediate
• Cost: Premium
• Region/Ethnic Origin: French

Ingredients

• 2 1/2 pounds beef chuck roast, cut into large pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 3 garlic cloves, crushed
• 1 cup dry red wine
• 2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 sprigs thyme
• 1 bay leaf
• 2 tablespoons chopped parsley

Instructions

1. Heat oven to 300°F. Season beef with salt and pepper.
2. Heat oil in a Dutch oven and brown beef in batches; transfer to a plate.
3. Cook onion, carrots, and celery for 6 minutes. Add garlic and tomato paste and cook 1 minute.
4. Pour in wine, scraping the pot. Add broth, thyme, and bay leaf; return beef and accumulated juices.
5. Cover and braise 2 1/2 to 3 hours until beef is exceptionally tender and separates easily with a spoon. Remove bay leaf and thyme; skim excess fat.
6. Serve beef and vegetables with cooking juices and parsley.

Serving Suggestions

Serve over mashed potatoes in shallow bowls, spooning the rich braising juices over each portion.

Explore the complete Audrey Hepburn recipe collection.