Siberian-Style Braised Beef with Root Vegetables
A hearty braised beef dish inspired by Siberian flavors, slow-cooked with aromatic root vegetables and warming spices. This Russian-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 420 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 pounds, 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 onion
- 4, minced garlic cloves
- 3 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp, freshly ground black pepper
- 3 tbsp vegetable oil
- 2 tbsp, chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 pounds beef chuck roast cubes and sear on all sides for about 4-5 minutes per batch until deeply browned, then transfer to a plate.
- Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Deglaze the pot with 1 cup red wine, scraping up any browned bits from the bottom; simmer for 3 minutes until the wine reduces slightly.
- Step 4: Return the beef to the pot along with 3 cups beef broth, 3 peeled and cut carrots, 2 peeled and cut parsnips, 2 bay leaves, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Bring to a simmer.
- Step 5: Cover the pot, reduce heat to low, and braise gently for 2 1/2 hours until the beef is fork-tender and vegetables are soft.
- Step 6: Remove bay leaves, adjust seasoning if necessary, and sprinkle with 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Siberian-Style Braised Beef with Root Vegetables take to make?
Total time is about 170 minutes (20 min prep + 150 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 Siberian-Style Braised 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 Siberian-Style Braised 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 Siberian-Style Braised 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 Siberian-Style Braised Beef with Root Vegetables?
Russian 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.
