Slow-Braised Beef with Root Vegetables

Name: Slow-Braised Beef with Root Vegetables
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pound beef chuck roast; 2 tablespoon olive oil; 1 yellow onion (large, chopped); 3 carrots (peeled, chopped); 2 celery stalks (chopped); 4 clove garlic (minced); 0.25 cup all-purpose flour; 2 tablespoon tomato paste; 3 cup beef broth; 0.5 cup dry red wine; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 1.5 pound Yukon Gold potatoes (peeled, quartered); 1.5 teaspoon salt; 0.75 teaspoon black pepper (freshly ground); 2 tablespoon fresh parsley (chopped); 4 slice crusty bread

Tender chunks of beef slowly simmered with aromatic herbs and hearty root vegetables in a rich broth, creating a deeply flavorful and comforting stew.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $7.90/serving

Dietary

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

Ingredients

2 pound beef chuck roast
2 tablespoon olive oil
1 yellow onion (large, chopped)
3 carrots (peeled, chopped)
2 celery stalks (chopped)
4 clove garlic (minced)
0.25 cup all-purpose flour
2 tablespoon tomato paste
3 cup beef broth
0.5 cup dry red wine
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1.5 pound Yukon Gold potatoes (peeled, quartered)
1.5 teaspoon salt
0.75 teaspoon black pepper (freshly ground)
2 tablespoon fresh parsley (chopped)
4 slice crusty bread

Instructions

Preheat oven to 325 degrees Fahrenheit. Season the beef chuck roast generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove beef and set aside.
Add the yellow onion, carrots, and celery stalks to the pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle 1/4 cup of all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly.
Stir in 2 tablespoons of tomato paste, then slowly pour in 3 cups of beef broth and 1/2 cup of dry red wine, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Bring to a simmer.
Cover the pot and transfer to the preheated oven. Braise for 2 hours.
Remove the pot from the oven and add the Yukon Gold potatoes. Stir to combine. Cover and return to the oven for another 1 hour, or until the beef is fork-tender and the potatoes are cooked through.
Remove the bay leaf. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Garnish with chopped fresh parsley, if desired. Serve warm with crusty bread.

Notes

Leftovers store wonderfully in the refrigerator for up to 3-4 days. This dish also freezes well.

Nutrition (per serving)

Calories: 590
Protein: 54.3 g
Carbohydrates: 38.6 g
Fat: 24.5 g
Fiber: 6.8 g
Sodium: 820 mg
Saturated Fat: 8.7 g
Sugar: 5.1 g
Cholesterol: 139 mg