Falkland Inspired Braised Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-braised beef paired with earthy root vegetables reflects the rugged spirit of the Falkland Islands, resulting in a rich, comforting stew. This British-inspired beef recipe, ready in about 170 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.

Prep: 20 min Cook: 150 min Serves 6 British cuisine 480 cal/serving

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Ingredients

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

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper, then brown the beef in batches for 4-5 minutes per batch until deeply caramelized. Remove beef and set aside.
Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
Step 4: Return the browned beef to the pot along with 3 chopped carrots, 2 chopped parsnips, 4 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves.
Step 5: Bring to a simmer, cover, and reduce heat to low. Braise gently for 2 to 2 1/2 hours until the beef is fork-tender and the vegetables are soft.
Step 6: Remove bay leaves and thyme stems before serving the stew hot with crusty bread or mashed potatoes.