# What You Need:
→ Beef
01 - 3.3 lbs beef chuck roast, cut into large chunks
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Vegetables
04 - 3 large carrots, peeled and cut into 2-inch pieces
05 - 2 parsnips, peeled and cut into 2-inch pieces
06 - 2 large russet potatoes, peeled and cut into chunks
07 - 2 celery stalks, sliced
08 - 1 large yellow onion, chopped
09 - 3 garlic cloves, minced
→ Braising Liquid
10 - 2 tablespoons tomato paste
11 - 1 cup red wine
12 - 3 cups beef broth (gluten-free if needed)
13 - 2 tablespoons Worcestershire sauce
14 - 2 bay leaves
15 - 4 fresh thyme sprigs
16 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat oven to 325°F.
02 - Generously season beef with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef chunks on all sides until well-browned, about 8 minutes. Remove beef and set aside.
04 - Add chopped onion, carrots, parsnips, celery, and potatoes to the pot. Sauté for 5 minutes or until slightly softened. Add minced garlic and cook 1 additional minute.
05 - Stir in tomato paste and cook for 1 minute until fragrant.
06 - Pour in red wine, scraping up any browned bits from the bottom of the pot.
07 - Return beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Bring the mixture to a gentle simmer.
08 - Cover pot with lid and transfer to the oven. Braise for 2 to 2.5 hours, until beef is fork-tender and vegetables are soft.
09 - Remove bay leaves and thyme sprigs. Adjust salt and pepper to taste. Serve hot, garnished with freshly chopped parsley if desired.
