Slow-Braised Beef Shoulder with Root Vegetables
Tender beef shoulder slowly braised in a rich broth with hearty root vegetables for a comforting meal. This french-inspired beef ready in about 200 minutes pairs beef shoulder, cut into 2-inch pieces, large yellow onion, diced, garlic cloves, minced 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 lbs beef shoulder, cut into 2-inch pieces
- 3 medium carrots, peeled and cut into 1-inch chunks
- 2 medium parsnips, peeled and cut into 1-inch chunks
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 300°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef shoulder pieces and brown on all sides, about 4-5 minutes per batch. Remove beef and set aside.
- Step 2: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot. Sauté over medium heat for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize and deepen flavor.
- Step 4: Return beef to pot along with 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 4 cups beef broth, 3 sprigs fresh thyme, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
- Step 5: Cover the Dutch oven and transfer to the preheated 300°F oven. Braise for 3 hours until beef is fork-tender and vegetables are soft.
- Step 6: Remove thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper if needed.
Frequently asked questions
How long does Slow-Braised Beef Shoulder 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 Slow-Braised Beef Shoulder 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 large yellow onion, diced from drying out.
Can I substitute ingredients in Slow-Braised Beef Shoulder 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 Slow-Braised Beef Shoulder 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 Slow-Braised Beef Shoulder 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.
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