# What You’ll Need:
→ Beef
01 - 3.3 pounds beef chuck roast, cut into large cubes
02 - 1 tablespoon salt
03 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
04 - 3 large carrots, peeled and cut into chunks
05 - 2 parsnips, peeled and cut into chunks
06 - 2 medium turnips, peeled and cut into chunks
07 - 2 celery stalks, chopped
08 - 1 large onion, chopped
09 - 4 garlic cloves, smashed
→ Liquids
10 - 3 cups beef stock
11 - 1 cup dry red wine
12 - 2 tablespoons tomato paste
→ Herbs & Seasonings
13 - 2 bay leaves
14 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
15 - 2 tablespoons olive oil
16 - Optional: chopped fresh parsley for garnish
# Directions:
01 - Set the oven to 325°F (160°C) to preheat.
02 - Pat the beef cubes dry and season evenly with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
04 - In the same pot, add chopped onion and celery. Sauté for 3 to 4 minutes until softened, scraping up browned bits. Add smashed garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine, bring to a simmer, and reduce by half, approximately 5 minutes.
06 - Return the seared beef to the pot. Add carrots, parsnips, turnips, bay leaves, and thyme. Pour in beef stock until ingredients are just covered.
07 - Bring to a gentle simmer on the stovetop. Cover with a lid and transfer to the oven. Braise for 2 to 2.5 hours until beef is fork-tender and vegetables are soft.
08 - Remove bay leaves and thyme stems. Skim excess fat if necessary. Adjust seasoning with salt and pepper to taste.
09 - Sprinkle with chopped parsley before serving.
