Bette's Daube Marinara

Hearty, rich, and bursting with Mediterranean flavors, Bette's Daube Marinara is the ultimate slow-cooked comfort dish that blends tender beef, robust red wine, and luscious crushed tomatoes. This rustic French-inspired stew is elevated with aromatic herbs like thyme, oregano, and bay leaves, while the addition of briny black olives gives it a bold, savory twist. Slowly simmered to perfection, the beef becomes meltingly tender, soaking up the deep, complex flavors of the sauce. Ideal for serving over pasta, creamy polenta, or alongside crusty bread, this recipe transforms simple ingredients into an unforgettable meal. Perfect for cozy family dinners or impressing guests, Bette's Daube Marinara is a timeless classic that brings warmth and sophistication to the table.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast, cut into 2-inch cubes
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 1.5 cups dry red wine
• 28 ounces canned crushed tomatoes
• 1 cup beef broth
• 2 leaves bay leaves
• 4 sprigs fresh thyme sprigs
• 1 teaspoon dried oregano
• 0.5 cup black olives, pitted and halved
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Pat the beef cubes dry with a paper towel and season them with salt and black pepper.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery until softened, about 5-7 minutes.

Step 4

Add the minced garlic and cook for an additional minute, stirring to prevent it from burning.

Step 5

Pour in the red wine and stir to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 6

Stir in the crushed tomatoes, beef broth, bay leaves, thyme sprigs, and oregano. Return the browned beef to the pot, along with any juices that have accumulated.

Step 7

Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook gently for about 2.5-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Step 8

In the last 30 minutes of cooking, stir in the black olives and adjust the seasoning with additional salt and pepper, if needed.

Step 9

Remove the thyme sprigs and bay leaves before serving.

Step 10

Serve hot, garnished with chopped parsley, over pasta, polenta, or with crusty bread on the side.

Nutrition Facts

Serving size	(635.0g)

Amount per serving	% Daily Value*
Calories	578.9

Total Fat 20.1g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1025.9mg	0%
Total Carbohydrate 37.2g	0%
Dietary Fiber 9.3g	0%
Total Sugars 9.1g
Protein 4.5g	0%

Vitamin D 0IU	0%
Calcium 202.3mg	0%
Iron 5.3mg	0%
Potassium 1073.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 5.2%

Carbs: 42.8%