Name: Braised Beef with Root Vegetables
Prep time: 20 min
Cook time: PT-492766H1M24S
Total time: PT-492766H1M24S
Cuisine: American
Ingredients: 2–3 lbs (900g–1.4kg) beef chuck roast or short ribs; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 cups beef stock or broth; 1 cup red wine (optional, or substitute with extra stock); 2 tablespoons tomato paste; 1 teaspoon dried thyme (or 2 sprigs fresh thyme); 1 bay leaf; 3 carrots, peeled and cut into chunks; 2 parsnips, peeled and cut into chunks; 2 potatoes, peeled and quartered; 1 turnip, peeled and cut into chunks (optional)

Description

Tender braised beef cooked slowly with a rich, flavorful sauce and paired with wholesome root vegetables for a hearty, comforting one-pot meal.

Ingredients

2–3 lbs (900g–1.4kg) beef chuck roast or short ribs
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 cups beef stock or broth
1 cup red wine (optional, or substitute with extra stock)
2 tablespoons tomato paste
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
1 bay leaf
3 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 potatoes, peeled and quartered
1 turnip, peeled and cut into chunks (optional)

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Instructions

Preheat oven to 325°F (160°C).
Pat beef dry. Mix flour, salt, and pepper and coat the beef lightly.
Heat olive oil in a large Dutch oven over medium-high heat. Sear beef 3–4 minutes per side until browned. Remove and set aside.
Add onion to the pot and cook 5 minutes until softened. Add garlic and cook 1 minute more.
Stir in tomato paste 1–2 minutes. Deglaze with red wine if using, scraping browned bits. Simmer 2–3 minutes.
Add beef stock, thyme, and bay leaf. Return beef to pot, partially submerged.
Cover and braise in oven 1 hour.
Add carrots, parsnips, potatoes, and turnip. Nestle into liquid, cover, and braise 1–1.5 hours until beef is fork-tender and vegetables cooked.
Remove from oven and adjust seasoning with salt and pepper. Serve hot.

Notes

Substitute beef chuck with short ribs for richer flavor.
Add other root vegetables like sweet potatoes or rutabaga.
Use extra beef stock instead of red wine for non-alcoholic version.
Add mushrooms for extra umami.
Swap thyme for rosemary or sage for a different aroma.
Leftovers store in refrigerator up to 4 days or freeze up to 3 months.
Reheat gently on stove with a splash of broth if needed.

Prep Time: 20 minutes
Cook Time: 2–2.5 hours
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 130 mg