Slow-Braised Irish Beef with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef slowly braised with traditional Irish root vegetables in a rich, savory broth. This irish-inspired st. patrick’s day ready in about 200 minutes pairs beef chuck roast, large, diced yellow onion, minced garlic cloves 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.

★ 4.3 (11 ratings) Prep: 20 min Cook: 180 min Serves 6 Irish cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 2 lbs beef chuck roast and season evenly with 1.5 tsp salt and 1 tsp freshly ground black pepper. Lightly dust with 2 tbsp all-purpose flour.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Sear the beef on all sides, about 4 minutes per side, until deeply browned and crusty. Remove beef and set aside.
  3. Step 3: Lower heat to medium and add 1 large diced yellow onion to the pot, cooking for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize slightly. Pour in 4 cups beef broth and 1 cup dry Irish stout beer, scraping up browned bits from the bottom.
  5. Step 5: Return the beef to the pot along with 3 fresh thyme sprigs and 2 bay leaves. Bring to a simmer, cover with a lid, and transfer to the preheated oven. Cook for 2 hours.
  6. Step 6: After 2 hours, add 3 peeled and chopped carrots and 2 peeled and chopped parsnips around the beef. Cover and continue braising for another 1 hour until beef is fork-tender and vegetables are soft.
  7. Step 7: Remove from oven, discard thyme and bay leaves, slice beef against the grain, and serve with the rich vegetable broth spooned over.

Frequently asked questions

How long does Slow-Braised Irish Beef 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 Irish 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 Slow-Braised Irish 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 Slow-Braised Irish 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 Slow-Braised Irish Beef with Root Vegetables?

Irish st. patrick’s day 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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