C# New Expression Braised Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender beef slowly braised with aromatic root vegetables, inspired by the simplicity and power of C#’s 'new' keyword in object creation. This French-inspired New Year's recipe, ready in about 210 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 480 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

• 3 lb, cut into 2-inch cubes beef chuck roast
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lb beef chuck cubes with 1 tbsp salt and 1 tsp black pepper, then brown in batches for 3-4 minutes per side until deep golden. Remove beef and set aside.
2. Step 2: Add 1 large diced yellow onion, 4 minced garlic cloves, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize. Pour in 1 cup red wine and scrape the bottom of the pot to deglaze, cooking until reduced by half, about 5 minutes.
4. Step 4: Return beef to pot, add 4 cups beef broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer, cover, and transfer to oven. Braise for 2.5 to 3 hours until beef is fork-tender and sauce thickens.