Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 25 minutes
- Servings: 6-8
- Difficulty: Easy
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 pounds (800g) beef chuck roast, cut into 1.5-inch cubes
- 2 cups low-sodium beef broth
- 1/4 cup tomato paste
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Mashed potatoes, for serving
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C).
- In a large, heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables have softened.
- While the vegetables are cooking, season the beef cubes generously with salt and pepper.
- Remove the softened vegetables from the pot and set aside. Increase the heat to medium-high.
- Working in batches to avoid overcrowding, add the beef cubes to the pot. Sear for 2-3 minutes on each side until nicely browned. Transfer the browned beef to a plate.
- Once all the beef is browned, return the vegetables and beef to the pot. Add the minced garlic and cook for another minute until fragrant.
- Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture to a simmer, scraping the bottom of the pot to release any browned bits.
- Cover the pot and transfer it to the preheated oven. Cook for 2 hours and 30 minutes, or until the beef is fork-tender.
- Remove the pot from the oven and let it rest for 15 minutes before serving.
- Taste and adjust seasoning if needed. Remove the bay leaves.
- Serve hot over creamy mashed potatoes, garnished with fresh parsley if desired.
Chef’s Tips and Tricks
- Choose the right cut: Chuck roast is ideal for this recipe as it becomes tender and flavorful when braised. If unavailable, brisket or short ribs make excellent alternatives.
- Brown in batches: Don’t overcrowd the pot when browning the beef. This ensures each piece gets a nice crust, which adds depth to the final dish.
- Make ahead: This dish tastes even better the next day as the flavors continue to develop. Refrigerate and gently reheat before serving.
- Freezer-friendly: Portion cooled leftovers into airtight containers and freeze for up to 3 months for an easy future meal.
- Vegetable variations: Feel free to add other root vegetables like parsnips or turnips for extra flavor and nutrition.
- Wine pairing: Enhance the dish by replacing 1/2 cup of the beef broth with a robust red wine like Cabernet Sauvignon or Merlot.
Nutritional Information
Per serving (excluding mashed potatoes):
- Calories: 320
- Protein: 28g
- Carbohydrates: 9g
- Fat: 19g
- Fiber: 2g
- Sodium: 480mg
This hearty dish is rich in protein and essential nutrients. The slow-cooking process helps break down the beef’s tough fibers, making it not only delicious but also easier to digest. Pair with mashed potatoes or your favorite whole grain for a complete, balanced meal.
