Braised Old-World Beef with Root Vegetables
A hearty braised beef stew simmered with classic root vegetables, inspired by traditional slow-cooked recipes from the distant past. This french-inspired beef ready in about 200 minutes pairs beef chuck roast, carrot, parsnip 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, cut into 2-inch cubes beef chuck roast
- 2 large, peeled and cut into 1-inch chunks carrot
- 1 large, peeled and cut into 1-inch chunks parsnip
- 1 large, diced yellow onion
- 4 cloves, minced garlic cloves
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine
- 3 tbsp olive oil
- 2 tsp, chopped fresh thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck roast cubes in batches, searing each side for 3-4 minutes until deeply browned; remove and set aside.
- Step 2: Reduce heat to medium, add 1 large diced yellow onion and cook for 5 minutes until softened. Add 4 minced garlic cloves and 2 tablespoons tomato paste, cooking 1 minute until fragrant.
- Step 3: Pour in 1 cup red wine and scrape the bottom of the pot to deglaze, simmering 3 minutes until the wine reduces slightly.
- Step 4: Return beef to the pot, add 4 cups beef broth, 2 tsp chopped fresh thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 5: Add 2 large peeled and chunked carrots and 1 large peeled and chunked parsnip. Cover and place in the oven, braising for 2.5 to 3 hours until beef is tender and vegetables are soft.
- Step 6: Remove bay leaf, adjust seasoning with salt and pepper if needed, and serve warm.
Frequently asked questions
How long does Braised Old-World Beef with Root Vegetables take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Old-World Beef with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Braised Old-World Beef with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Old-World Beef with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Old-World Beef with Root Vegetables?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A lovely dish that impressed my French friends. The root vegetables were a nice touch.
- ★★★★★
This recipe captured the essence of French home cooking. The beef fell off the bone and the carrots were sweet.
- ★★★★★
My family devoured this dish. The braising time was perfect for tender meat.
