Braised Demon King-Style Beef with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A rich and hearty braised beef dish inspired by mythical tales, slow-cooked with root vegetables for a deeply savory flavor. This asian-inspired beef ready in about 185 minutes pairs beef chuck roast, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp olive oil
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Season 2 lbs beef chuck roast with 1 1/2 tsp salt and 1 tsp black pepper, then sear on all sides for about 4 minutes per side until deeply browned and crusty. Remove beef and set aside.
2. Step 2: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until softened and translucent, then stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant and the paste darkens slightly.
3. Step 3: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits for 3 minutes until the wine reduces by half. Add back the beef, 3 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves.
4. Step 4: Bring the liquid to a simmer, cover the pot, reduce heat to low, and braise for 2 hours.
5. Step 5: After 2 hours, add 3 medium carrots and 2 parsnips cut into 1-inch chunks. Cover and continue braising for another 45 minutes until beef is fork-tender and vegetables are soft.
6. Step 6: Remove bay leaves and thyme stems, adjust seasoning with salt and pepper if needed, and serve the beef and vegetables with the rich braising liquid spooned over.