Tomato-Braised Beef with Root Vegetables

Name: Tomato-Braised Beef with Root Vegetables
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 7.5 servings
Cuisine: European
Ingredients: 2 pound beef stew meat (cut into 1 1/2-inch cubes); 2 tablespoon olive oil (for green beans); 1.5 teaspoon salt (divided); 1 teaspoon black pepper (divided); 1 yellow onion (large, chopped); 4 clove garlic (minced); 2 celery stalks (chopped); 1 can crushed tomatoes (28 ounce); 3 cup beef broth; 1 tablespoon dried oregano; 1 pound potatoes (small, scrubbed and quartered); 1 pound parsnips (peeled and chopped into 1-inch pieces); 1 pound green beans (trimmed)

Fork-tender beef stew meat slow-braised in a rich tomato sauce with classic root vegetables like potatoes, parsnips, and celery, served with simple sautéed green beans.

Prep: 20 min
Cook: 2 hr 40 min
Total: 3 hr
Servings: 7.5
Cuisine: European
Difficulty: Medium

Dietary

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

Ingredients

2 pound beef stew meat (cut into 1 1/2-inch cubes)
2 tablespoon olive oil (for green beans)
1.5 teaspoon salt (divided)
1 teaspoon black pepper (divided)
1 yellow onion (large, chopped)
4 clove garlic (minced)
2 celery stalks (chopped)
1 can crushed tomatoes (28 ounce)
3 cup beef broth
1 tablespoon dried oregano
1 pound potatoes (small, scrubbed and quartered)
1 pound parsnips (peeled and chopped into 1-inch pieces)
1 pound green beans (trimmed)

Instructions

Preheat oven to 325°F. Season beef stew meat with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the seasoned beef stew meat in batches on all sides, about 5 minutes per batch. Remove beef and set aside.
Add chopped yellow onion, minced garlic, and chopped celery to the Dutch oven. Cook until vegetables are softened, about 8 minutes.
Stir in crushed tomatoes, beef broth, and dried oregano. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Return the browned beef to the Dutch oven.
Add quartered small potatoes and chopped parsnips to the Dutch oven. Ensure all ingredients are mostly submerged in liquid.
Cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours, then stir and continue to braise for another 40 minutes to 1 hour, or until the beef is fork-tender. Taste and adjust remaining salt and black pepper.
Just before serving, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add trimmed green beans and sauté for 5-7 minutes until tender-crisp.
Serve the braised beef and root vegetables with the sautéed green beans.

Notes

This dish is even better the next day, as the flavors have more time to deepen. It freezes well in individual portions for future quick meals. You can also make this in a slow cooker: cook on low for 6-8 hours or high for 3-4 hours after browning the beef and sautéing the aromatics.

Nutrition (per serving)

Calories: 480
Protein: 34.5 g
Carbohydrates: 45.2 g
Fat: 19.8 g
Fiber: 9.5 g
Sodium: 750 mg
Saturated Fat: 7 g
Sugar: 7.8 g
Cholesterol: 85 mg