Slow-Braised Beef with Root Vegetables

Name: Slow-Braised Beef with Root Vegetables
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 5 servings
Cuisine: American
Ingredients: 2 pound beef chuck roast (cut into 1 1/2-inch cubes); 1 tablespoon olive oil; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 yellow onion (large, chopped); 2 clove garlic (minced); 4 cup beef broth; 1 cup dry red wine; 2 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 bay leaf; 3 carrots (medium, peeled, cut into 1-inch pieces); 2 parsnips (medium, peeled, cut into 1-inch pieces); 1.5 pound russet potatoes (peeled and quartered); 0.5 cup milk; 4 tablespoon unsalted butter; 1 pound green beans (trimmed); 1 tablespoon cornstarch; 2 tablespoon cold water (cold); 5 dinner rolls; 2 tablespoon fresh parsley (chopped)

Tender chuck roast slowly braised with hearty root vegetables and herbs, served with fluffy mashed potatoes and fresh dinner rolls for a complete, comforting meal.

Prep: 30 min
Cook: 3 hr 30 min
Total: 4 hr
Servings: 5
Cuisine: American
Difficulty: Medium

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound beef chuck roast (cut into 1 1/2-inch cubes)
1 tablespoon olive oil
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 yellow onion (large, chopped)
2 clove garlic (minced)
4 cup beef broth
1 cup dry red wine
2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
3 carrots (medium, peeled, cut into 1-inch pieces)
2 parsnips (medium, peeled, cut into 1-inch pieces)
1.5 pound russet potatoes (peeled and quartered)
0.5 cup milk
4 tablespoon unsalted butter
1 pound green beans (trimmed)
1 tablespoon cornstarch
2 tablespoon cold water (cold)
5 dinner rolls
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 325°F. Pat the beef chuck roast dry with paper towels and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove beef and set aside.
Add the yellow onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the dry red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes. Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaf.
Return the browned beef to the pot. Bring the liquid to a simmer, then cover and transfer to the preheated oven. Braise for 2 hours.
After 2 hours, remove the pot from the oven and stir in the carrots and parsnips. Cover and return to the oven for another 1 hour, or until the beef is fork-tender and vegetables are soft.
While the beef is braising, prepare the mashed potatoes. Place the quartered russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
Return the drained potatoes to the hot pot. Add 1/2 cup milk and 4 tablespoons unsalted butter. Mash until smooth. Season with salt and pepper to taste.
About 15 minutes before serving, steam or boil the green beans until tender-crisp, about 5-7 minutes. Season with salt and pepper.
Remove the bay leaf from the beef stew. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water. Stir the cornstarch slurry into the simmering stew to thicken to desired consistency, about 1-2 minutes.
Serve the slow-braised beef and root vegetables hot with a side of mashed potatoes, steamed green beans, and dinner rolls. Garnish with fresh parsley if desired.

Notes

Leftovers store wonderfully in the refrigerator for up to 3 days and can be frozen for longer storage. This dish is even more flavorful the next day!

Nutrition (per serving)

Calories: 710
Protein: 46.2 g
Carbohydrates: 54.8 g
Fat: 34.1 g
Fiber: 7.5 g
Sodium: 780 mg
Saturated Fat: 13.9 g
Sugar: 7.3 g
Cholesterol: 125 mg