Braised Beef with Vegetables

Tender, slow-cooked beef simmered with an assortment of hearty root vegetables in a rich, savory broth. A comforting and satisfying dish perfect for cool evenings.

This recipe has become a favorite in my family for chilly nights because it's both hearty and flavorful.

Ingredients

• Beef: 1.5 kg (3.3 lbs) beef chuck roast, cut into large cubes, 1 tbsp salt, 1/2 tsp freshly ground black pepper
• Vegetables: 3 large carrots, peeled and cut into chunks, 2 parsnips, peeled and cut into chunks, 2 medium turnips, peeled and cut into chunks, 2 celery stalks, chopped, 1 large onion, chopped, 4 garlic cloves, smashed
• Liquids: 750 ml (3 cups) beef stock, 250 ml (1 cup) dry red wine, 2 tbsp tomato paste
• Herbs & Seasonings: 2 bay leaves, 4 sprigs fresh thyme (or 1 tsp dried thyme), 2 tbsp olive oil, Optional: chopped fresh parsley, for garnish

Instructions

Step 1:

Preheat the oven to 160°C (325°F).

Step 2:

Pat the beef dry and season with salt and pepper.

Step 3:

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

Step 4:

In the same pot, add onion and celery. Sauté for 3-4 minutes until softened, scraping up any browned bits. Add garlic and cook for 1 minute.

Step 5:

Stir in tomato paste and cook for 1 minute. Pour in red wine, bring to a simmer, and reduce by half (about 5 minutes).

Step 6:

Return the beef to the pot. Add carrots, parsnips, turnips, bay leaves, and thyme. Pour in beef stock to cover ingredients.

Step 7:

Bring to a gentle simmer. Cover with a lid and transfer to the oven. Braise for 2–2.5 hours, or until the beef is fork-tender and vegetables are soft.

Step 8:

Remove bay leaves and thyme stems. Skim off excess fat if needed. Adjust seasoning to taste.

Step 9:

Garnish with chopped parsley before serving.

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This dish often brings my family together around the table, sharing stories and warmth over each bite.

Notes

Serve with crusty bread or creamy mashed potatoes. Pair with a robust red wine such as Cabernet Sauvignon or Syrah.

Required Tools

Large Dutch oven or heavy-bottomed pot with lid, Chefs knife, Cutting board, Wooden spoon, Ladle

Allergen Information

Contains: None of the major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, soy, wheat). If using prepared beef stock, verify it is gluten-free if required.

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Enjoy the rich flavors and tender textures of this classic slow-cooked beef dish.

Questions About This Recipe

→ What cut of beef is best for slow braising?

Beef chuck roast is ideal for braising because its marbling breaks down during slow cooking, resulting in tender, flavorful meat.

→ Can other vegetables be used in place of the roots?

Yes, vegetables like rutabaga, potatoes, or sweet potatoes can substitute or complement the root vegetables for added variety.

→ How does red wine enhance the dish?

Red wine adds depth and acidity, balancing the richness of the beef and enriching the braising liquid's flavor profile.

→ What is a good way to thicken the sauce?

Removing the lid during the last 30 minutes concentrates the sauce, or a slurry of cornstarch and water can be stirred in for thickness.

→ How should the dish be served for best results?

Serve alongside crusty bread or creamy mashed potatoes to complement the tender meat and vegetables, soaking up the flavorful broth.