Braised Mountain Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Tender beef slow-braised with hearty root vegetables and aromatic herbs, inspired by rugged mountain flavors. This beef recipe, ready in about 175 minutes, pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, cut into 2-inch cubes beef chuck roast
• 3 large, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 tsp chopped fresh thyme
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef chuck roast cubes with 1 1/2 tsp salt and 1 tsp black pepper. Brown the beef in batches for 3-4 minutes per side until deeply caramelized. Remove and set aside.
2. Step 2: Add 1 diced yellow onion and 4 minced garlic cloves to the pot. Sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor. Pour in 1 cup red wine, scraping browned bits from the bottom, and simmer until reduced by half, about 5 minutes.
4. Step 4: Return the beef to the pot along with 3 chopped carrots, 2 chopped parsnips, 3 cups beef broth, and 2 tsp chopped fresh thyme. Bring to a simmer, cover, and reduce heat to low. Braise gently for 2 to 2 1/2 hours until beef is fork-tender and vegetables are soft.