Pin It 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
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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.
Pin It 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.
Pin It 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.
