Description

A hearty, slow-braised beef dish featuring tender chunks of chuck roast simmered in a deeply flavorful amber gravy made with red wine, beef broth, and fresh herbs, accompanied by caramelized golden root vegetables like carrots, parsnips, and potatoes.

Ingredients

Scale

2 lbs beef chuck roast, cut into 2-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 large Yukon Gold potatoes, peeled and cubed
3 tablespoons all-purpose flour
1 cup dry red wine (such as Cabernet Sauvignon)
2 cups beef broth, low sodium
2 tablespoons tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
2 tablespoons unsalted butter
Fresh parsley for garnish

Instructions

Preheat the oven to 325°F (163°C).
Season beef cubes with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear beef in batches until browned on all sides. Remove and set aside.
Reduce heat to medium. Add diced onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
Sprinkle flour over the onion mixture and stir constantly for 2 minutes to cook out the raw flour taste.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 3 minutes.
Add beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir to combine.
Return the beef to the pot, bring the liquid to a gentle boil, then cover and transfer to the oven.
Braise for 1½ hours, then carefully add the carrot, parsnip, and potato chunks. Stir, cover, and return to the oven for another 45 minutes to 1 hour, until the vegetables are tender and the beef is fork-tender.
Remove from oven. Discard herb sprigs and bay leaves. Stir in butter until melted and the gravy is glossy. Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley. Great with crusty bread or over mashed potatoes.

Notes

For an even richer flavor, marinate the beef in red wine overnight before cooking. If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the pot during the last 5 minutes of cooking.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Method: Main Course
Cuisine: American

Nutrition

Calories: 520 kcal
Sugar: 8 g
Fat: 24 g
Carbohydrates: 32 g
Protein: 38 g