Warm up your winter evenings with this hearty braised beef dish, a perfect comfort food packed with tender beef and vibrant winter vegetables. This slow-cooked recipe brings rich flavors and cozy vibes to your table, ideal for family dinners or chilly nights.
Ingredients :
Two pounds of 2-inch-long pieces of beef chuck roast
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
Peel and chop two big carrots into thick rounds
2 parsnips, peeled and cut into chunks
1 small turnip, peeled and cubed
2 cups beef broth
1 cup red wine (optional, for depth)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
1 lb baby potatoes, halved
Fresh parsley, chopped (for garnish)
Method :
Prepare the Beef: Liberally season the chunks of beef with salt and pepper. In a large Dutch oven over medium-high heat, heat the olive oil. The meat should be seared in batches for five to seven minutes each, or until browned on all sides.
Sauté Aromatics: In the same pot, add onion and garlic. Cook until softened and fragrant, about 3-4 minutes.
Add Vegetables: Stir in carrots, parsnips, and turnip. Cook for 5 minutes to enhance the flavor of the winter vegetables.
Deglaze and Simmer: Add tomato paste, stirring for 1 minute. Pour in red wine (if using) and beef broth, scraping up browned bits. Add thyme, rosemary, and bay leaves. Return beef to the pot.
Slow Cook: Bring to a simmer, then cover and lower heat to low. Let the hearty braised beef cook for 2-2.5 hours, stirring occasionally, until the beef is fork-tender.
Add Potatoes: Add baby potatoes and cook for an additional 30 minutes, until potatoes are tender.
Finish and Serve: Remove bay leaves, adjust seasoning, and garnish with fresh parsley. Serve this comfort food hot with crusty bread or over mashed potatoes for a complete meal.