Savory Braised Beef Vegetables (Print Version)
Hearty braised beef with a medley of root vegetables in herb-infused sauce, slow-cooked for tender results.
# What You Need:
→ Meats
01 - 2.6 lbs beef chuck roast, cut into large cubes
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 medium onions, chopped
05 - 3 celery stalks, chopped
06 - 3 garlic cloves, minced
07 - 10 oz baby potatoes, halved
→ Liquids
08 - 2 cups beef stock (gluten-free if needed)
09 - 1 cup dry red wine
10 - 2 tbsp tomato paste
→ Seasonings & Herbs
11 - 2 tbsp olive oil
12 - 2 tsp salt
13 - 1 tsp freshly ground black pepper
14 - 2 sprigs fresh rosemary
15 - 2 sprigs fresh thyme
16 - 2 bay leaves
→ Optional
17 - 1 tbsp Worcestershire sauce
# How to Prepare:
01 - Preheat the oven to 325°F.
02 - Season the beef cubes evenly with salt and pepper.
03 - Heat olive oil in a large oven-safe pot over medium-high heat. Brown the beef cubes in batches on all sides, then remove and set aside.
04 - Add onions, carrots, parsnips, and celery to the pot and sauté for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for another minute to enhance flavor.
06 - Pour in red wine, scraping the bottom of the pot to release browned bits. Simmer for 2 minutes to reduce slightly.
07 - Return beef to the pot. Add halved potatoes, beef stock, fresh rosemary, thyme, bay leaves, and Worcestershire sauce if using. Stir to combine.
08 - Bring to a gentle simmer, cover with lid, and transfer to the preheated oven.
09 - Cook for 2 to 2.5 hours until beef is fork-tender and vegetables are soft.
10 - Remove herb sprigs and bay leaves. Adjust seasoning as needed and serve immediately.
# Expert Advice:
01 -
- The beef becomes so tender it practically dissolves on your tongue, no knife needed.
- Those root vegetables soak up all the savory richness and become little flavor bombs.
- Once it goes in the oven, you have nearly three hours of freedom to do absolutely nothing.
02 -
- Don't skip browning the beef properly—those caramelized bits create the soul of your sauce.
- If your sauce seems too thin at the end, remove the lid for the last 30 minutes of cooking, or mix cornstarch with cold water to create a slurry and stir it in.
03 -
- Use a good quality beef stock, not the weak stuff—it's the foundation of your sauce and you'll taste the difference.
- Don't use cheap wine; anything you wouldn't drink on its own will taste wrong in your braise.