Save This braised beef with root vegetables is a dish I always reach for on chilly evenings when everyone craves something deeply comforting and nourishing. The tender beef mingles with sweet carrots, earthy parsnips, and turnips, all bathed in a rich broth perfumed with herbs. Every time I make this, the house fills with incredible aromas that take me back to family Sunday suppers around the table.
I first whipped this up on a snowy weekend when I had extra parsnips to use and little desire to fuss over dinner. Now, it is a frequent request because everyone loves scooping up those meltingly soft veggies with their beef.
Ingredients
- Beef chuck cubes: provides rich marbling and becomes wonderfully tender with slow braising
- Carrots: select large, firm carrots for sweetness and color
- Parsnips: look for roots that are pale and unblemished for a mild nutty taste
- Turnips: choose medium sized turnips without cracks or soft spots for gentle earthiness
- Onion: yellow onions work best here bringing subtle sweetness to the base
- Celery: adds aromatic flavor and a touch of bitterness to balance
- Garlic: use fresh cloves for robust flavor that mellows during cooking
- Beef stock: go for high quality stock for deep savory notes
- Dry red wine: something robust like Cabernet or Syrah enhances the sauce if not using wine add more stock
- Tomato paste: brings umami and thickness use double concentrated if possible
- Bay leaves: whole leaves impart woodsy flavor during the long cook
- Fresh thyme or dried thyme: imparts herbal freshness pick robust sprigs or the highest quality dried
- Black pepper: freshly ground for best aroma
- Salt: sea salt if possible to draw out all the flavors
- Olive oil: extra virgin preferred for browning meat and vegetables
- Optional Worcestershire sauce: a dash lends complexity but is not required
- Optional Fresh parsley for garnish: pick vibrant flat leaf parsley to finish
Instructions
- Preheat the Oven:
- Set your oven to 160 degrees Celsius or 325 degrees Fahrenheit to gently cook everything to perfection
- Prepare the Beef:
- Pat beef cubes dry thoroughly with paper towels to help achieve a good sear sprinkle generously with salt and black pepper for even flavor
- Brown the Beef:
- Heat olive oil in a large Dutch oven over medium high wait for the oil to shimmer then add a layer of beef cubes working in batches sear all sides until deep golden brown remove browned beef and set aside
- Sauté the Vegetables:
- In the same pot add your onions carrots parsnips turnips celery and smashed garlic cloves cook stirring occasionally for about five minutes until the vegetables are starting to soften and onions are translucent
- Add Tomato Paste:
- Stir in tomato paste to the vegetables cook for one full minute stirring constantly so the paste caramelizes and brings sweetness and depth to the base
- Deglaze with Wine:
- Pour in the red wine scrape the bottom of the pot to release all the browned bits these add loads of flavor simmer the wine for two minutes to reduce and mellow the taste
- Combine Beef and Liquids:
- Return seared beef plus any juices to the pot add beef stock bay leaves thyme and Worcestershire sauce if using bring to a gentle simmer do not boil to keep the meat tender
- Braise in the Oven:
- Cover the Dutch oven with its lid place in the preheated oven and cook for two to two and a half hours check at the two hour mark beef should shred easily with a fork and vegetables should be very soft
- Finish and Serve:
- Take out the pot remove bay leaves and thyme sprigs taste and adjust seasoning if needed for brightness sprinkle on chopped fresh parsley just before ladling into bowls
Save My favorite part is that moment when I uncover the pot and get hit with the savory steam. Growing up my mother would save a bit of the crusty bread to mop up every drop of gravy and now I do the same with my own kids.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. The flavors get even richer after a night in the cold. If you want to freeze (portion the cooled stew into containers and freeze for up to three months) thaw overnight in the refrigerator for best texture.
Ingredient Substitutions
Feel free to swap in potatoes, rutabaga, or sweet potatoes for a new twist on the classic. If you do not have red wine handy just add extra beef stock. You can also use boneless short ribs or brisket in place of chuck depending on what is available locally.
Serving Suggestions
Serve with mashed potatoes, creamy polenta, or hunks of good crusty bread to soak up the sauce. For something a bit lighter, pair with a green salad dressed simply with vinaigrette. This dish easily anchors a festive meal or a Sunday supper.
Cultural and Historical Context
Braised beef with root vegetables is a European staple found in many traditions from French bœuf bourguignon to British beef stew. The slow braising method transforms tough cuts into something silky and satisfying. It is the kind of humble food that has brought warmth to wintry kitchens for generations.
Seasonal Adaptations
Use whatever root vegetables look best at the market. In spring you might add peas near the end. Come autumn small cubes of squash or extra parsnip bring a touch of sweetness. Do not hesitate to let your market haul guide the blend of flavors in the pot.
Save Serve this braised beef hot and do not forget a little extra fresh parsley over the top for color. Enjoy the leftovers even more the next day as the flavors deepen beautifully.
Recipe Questions & Answers
- → Can I substitute the root vegetables?
Absolutely! Try rutabaga, potatoes, or sweet potatoes for variety. Adjust cooking times as needed.
- → What cut of beef works best?
Beef chuck is ideal for its tenderness after slow cooking. Brisket or round can also be used.
- → Is it necessary to use red wine?
Red wine adds depth, but you can omit it or replace with extra stock if preferred.
- → How can I thicken the sauce?
Remove lid for the last 30 minutes, or stir in a cornstarch slurry to achieve a thicker consistency.
- → What can I serve alongside?
Crusty bread or mashed potatoes make satisfying sides to soak up the savory broth.
- → How do I store leftovers?
Cool, then refrigerate in an airtight container. Reheat gently to preserve texture and flavors.