Savory Braised Beef Root (Printer-friendly)

Hearty beef braised with root vegetables and herbs for deep, comforting flavors.

# What You Need:

→ Meats

01 - 1.75 lbs beef chuck, cut into 1.5-inch cubes

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 10 oz baby potatoes, halved

→ Liquids

08 - 2 cups beef broth
09 - 3/4 cup dry red wine
10 - 2 tablespoons tomato paste

→ Herbs & Spices

11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - Salt and freshly ground black pepper, to taste

→ Other

15 - 2 tablespoons olive oil
16 - 2 tablespoons all-purpose flour (optional, for thickening)

# How to Make It:

01 - Set the oven to 325°F (160°C) to prepare for braising.
02 - Pat beef cubes dry with paper towels, then sprinkle with salt and pepper evenly.
03 - Heat olive oil in a Dutch oven over medium-high heat and brown the beef in batches, then set aside.
04 - Add onion, carrots, parsnips, celery, and garlic to the pot; cook for 5 to 6 minutes until softened.
05 - Stir in tomato paste and optional flour; cook for 1 minute to combine flavors.
06 - Pour in red wine, scraping the bottom of the pot to release browned bits.
07 - Return beef to the pot, add potatoes, bay leaves, thyme, rosemary, and beef broth; stir well.
08 - Bring to a simmer, cover, and transfer to the oven; cook for 2.5 hours until beef is tender.
09 - Remove bay leaves, adjust seasoning if needed, and serve hot.

# Expert Tips:

01 -
  • The beef becomes so tender you can break it apart with just a spoon, and that feeling never gets old.
  • Your whole house smells incredible while it cooks, and your guests will show up extra early just following their noses.
  • Everything cooks in one pot, which means less cleanup and more time to actually enjoy the meal.
02 -
  • Don't skip the browning step or rush it, because those caramelized bits are what make the sauce taste deep and savory instead of just beefy.
  • If your sauce ends up too thin at the end, you can always turn up the heat and simmer uncovered for a few minutes to reduce it down.
03 -
  • Make this a day ahead if you can, because reheating actually improves the flavor and texture, and it's one less thing to worry about on dinner night.
  • If you don't have a Dutch oven, any large oven-safe pot with a lid works just fine as long as it has a heavy bottom for even browning.

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