Slow Braised Irish Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender beef slowly braised with traditional Irish root vegetables in a rich, savory broth. This Irish-inspired St. Patrick’s Day recipe, ready in about 185 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 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 beef chuck roast
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 2, sliced celery stalks
• 4, minced garlic cloves
• 4 cups beef stock
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef chuck roast with 1 1/2 tsp salt and 1 tsp black pepper, then sear in the pot for 4-5 minutes per side until deeply browned and crusty; transfer beef to a plate.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion, 2 sliced celery stalks, 3 minced garlic cloves, and sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens in color and becomes aromatic.
4. Step 4: Return the beef to the pot along with 4 cups beef stock, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low; braise gently for 2 hours.
5. Step 5: After 2 hours, add 3 peeled and chopped carrots and 2 peeled and chopped parsnips to the pot, cover again, and cook for an additional 45 minutes until the beef is fork-tender and the vegetables are soft.
6. Step 6: Remove thyme sprigs and bay leaves, adjust seasoning with salt and pepper if needed, and serve the braised beef with the root vegetables and rich broth.