Smoky Paprika Braised Beef with Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender beef slowly braised in smoky paprika and tomato sauce, paired with caramelized roasted root vegetables for a hearty meal. This american-inspired beef ready in about 130 minutes pairs beef chuck, cut into 2-inch cubes, smoked paprika, olive oil 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, cut into 2-inch cubes
• 2 tbsp smoked paprika
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 14 oz canned crushed tomatoes
• 2 cups beef broth
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium potatoes, peeled and cubed
• 3 fresh thyme sprigs
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp honey

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots, 2 medium parsnips, and 2 medium potatoes all peeled and cut into 1-inch pieces with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 35 minutes until golden and caramelized, stirring halfway.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs beef chuck cut into 2-inch cubes, seasoned with 1/2 tsp salt and 1/2 tsp black pepper, and brown on all sides for about 5-6 minutes. Remove beef and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves; sauté for 4 minutes until onion softens and garlic is fragrant.
4. Step 4: Stir in 2 tbsp smoked paprika and cook for 1 minute until aromatic.
5. Step 5: Add 14 oz canned crushed tomatoes, 2 cups beef broth, 3 sprigs fresh thyme, and 1 tbsp honey. Return beef to pot, bring to a simmer, cover, and reduce heat to low. Braise gently for 1 hour 30 minutes until beef is tender.
6. Step 6: Remove thyme sprigs, adjust seasoning with additional salt and pepper if needed, and serve hot alongside the roasted root vegetables.