Save This braised beef with root vegetables is the dish I turn to every time the weather cools down and my family wants something satisfying and nourishing. Succulent beef simmers gently with sweet carrots, earthy parsnips, and tender potatoes in a savory broth, creating a meal that feels like a warm embrace after a long day. Whether it is for Sunday dinner or a festive gathering, this recipe fills the kitchen with irresistible aromas and brings everyone running to the table.
I first made this recipe for a family birthday on a snowy weekend. The laughter from the kitchen and the rich fragrance hovering around the house turned a simple dinner into a cherished memory.
Ingredients
- Beef chuck roast: It delivers unbeatable tenderness after slow braising Choose one with good marbling for best results
- Salt and freshly ground black pepper: Season your beef generously to build robust flavor from the start
- Carrots: Bring gentle sweetness and a pop of color Select firm carrots for optimal texture
- Parsnips: Add earthy complexity and balance to the mix Look for smooth unblemished roots
- Russet potatoes: These soak up juices and become perfectly tender Use starchy varieties for the most satisfying texture
- Celery: Offers aromatic notes and light crunch Pick vibrant crisp stalks
- Yellow onion: Deepens the savory base Choose heavy onions with shiny skin
- Garlic: Rounds out the aromatics and gives depth Fresh cloves work best
- Tomato paste: Concentrates umami and savory undertones Opt for double concentrate if available
- Red wine: Builds body and enriches the sauce Choose a dry red you would drink
- Beef broth: Infuses the dish with homespun richness Use gluten-free if needed
- Worcestershire sauce: Punches up the savoriness Read the label for allergen info if needed
- Bay leaves: Add subtle herbal aroma Always remove before serving
- Fresh thyme sprigs: Impart herby brightness For extra flavor snip a few leaves to garnish at the end
- Olive oil: Helps develop a deep flavorful sear on the beef Choose extra-virgin for its peppery fragrance
Instructions
- Sear and Season the Beef:
- Pat beef chunks dry with a paper towel then season all over with salt and black pepper Use a generous hand for great flavor Warm olive oil in a large Dutch oven over medium-high heat Once hot add the beef and sear until each side forms a deep brown crust This should take about 8 minutes Remove beef and set aside This caramelization is key to a rich stew
- Sauté the Vegetables:
- In the same pot add onions carrots parsnips celery and potatoes Let them sauté for five minutes stirring occasionally The vegetables should start to soften and turn slightly golden Next add minced garlic and stir constantly for another minute to bring out its aroma
- Build the Flavor Base:
- Spoon in the tomato paste and work it into the vegetable mix Let it cook for one full minute to deepen its flavor This step wakes up the paste and adds so much depth to the finished dish
- Deglaze and Combine:
- Pour red wine into the hot pot and use a wooden spoon to scrape up all the browned bits from the bottom This creates a strong savory backbone Add the beef back into the pot along with the broth Worcestershire bay leaves and thyme Bring the whole pot just to a simmer
- Braise Low and Slow:
- Cover the Dutch oven tightly with its lid Transfer to a preheated oven set at 160C or 325F Let everything braise undisturbed for two to two and a half hours The beef should be fork tender and the vegetables meltingly soft by the end
- Finish and Serve:
- Remove the pot from the oven Take out the bay leaves and thyme sprigs Taste the sauce and adjust seasoning as needed Serve the beef and vegetables hot with a generous spoonful of the rich savory liquid over the top Optionally garnish with chopped parsley for color
Save There is something magical about the thyme working its way into the sauce Every time the pot comes out of the oven my family gathers around with eager anticipation It is those simple ingredients like fresh thyme and well-seared beef that bring this comforting tradition to life at our table
Storage Tips
This braised beef keeps well for up to four days refrigerated Place leftovers in an airtight container Reheat gently on the stovetop or in the microwave with a splash of extra broth to keep everything moist The dish also freezes beautifully Cool completely then portion into freezer-safe containers It makes a lifesaver meal for busy weeks
Ingredient Substitutions
Swap out parsnips for turnips or rutabaga for a different earthy profile Sweet potatoes can stand in for russets to add color and a mild sweetness If you do not have red wine you can use extra broth and a teaspoon of balsamic vinegar for similar richness
Serving Suggestions
Serve this stew ladled over creamy mashed potatoes or alongside crusty bread to soak up every drop of sauce For a more elegant twist pair it with cheesy polenta A sprinkle of chopped parsley or extra thyme leaves just before serving freshens up the presentation
Cultural and Historical Context
Braised beef is beloved across many European traditions Often found at Sunday meals and festive gatherings this slow-cooked classic is all about transforming humble ingredients into something extraordinary The tradition of low and slow cooking draws out every nuance of flavor and turns even everyday vegetables into something to celebrate
Seasonal Adaptations
In spring add pearl onions or small turnips for freshness During winter substitute with other hearty roots such as rutabaga In fall roast some mushrooms first and stir them in for an earthy boost
Success Stories
A friend made this for her first dinner party and guests went back for seconds and thirds No matter how many times I make this there are never leftovers The robust savory sauce gets people talking and everyone leaves happy
Freezer Meal Conversion
Cool the beef and vegetables completely then transfer portions with plenty of sauce to freezer containers Label and freeze for up to three months Thaw in the fridge overnight before reheating No need for extra prep on busy days
Save Serve with a sprinkle of fresh parsley and let everyone help themselves straight from the pot This cozy dish brings warmth and connection to any table
Recipe Help & Answers
- → What cut of beef is best for braising?
Beef chuck roast is ideal as it becomes tender and flavorful when slow-cooked in liquid.
- → Can I use different root vegetables?
Yes, try swapping potatoes for sweet potatoes or add rutabaga for unique flavor and texture.
- → How do I make this gluten-free?
Use a certified gluten-free beef broth and double-check Worcestershire sauce ingredients.
- → Is red wine necessary for braising?
Red wine adds depth of flavor, but you can substitute with extra broth or a splash of balsamic vinegar.
- → What can I serve on the side?
Pair with crusty bread, creamy polenta, or mashed potatoes to soak up the savory broth.
- → Can I prepare this dish ahead?
Yes, flavor develops overnight. Reheat gently before serving for best texture and taste.