Southern-Style Braised Beef with Root Vegetables
A comforting Southern-style braised beef dish featuring tender beef chuck slowly cooked with carrots, parsnips, and potatoes in a rich aromatic broth. Perfect for a hearty dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Aromatics
- Vegetables
- Liquids
- Flavorings
- Cooking Fat
- Flavorings
- Herbs & Spices
- Seasonings
Let’s make it
Cooking
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Cooking
Season the beef chuck pieces generously with salt and black pepper, then brown them in batches in the hot oil until all sides are well browned, about 4-5 minutes per batch. Remove and set aside.
Cooking
Add chopped onion, garlic, and celery to the pot and cook over medium heat until softened and translucent, about 5 minutes.
Cooking
Stir in tomato paste, dried thyme, and Worcestershire sauce (if using), cooking for 1-2 minutes until fragrant.
Cooking
Return browned beef to the pot. Pour in beef broth and add the bay leaf. Bring to a simmer, then cover and reduce heat to low.
Cooking
Cook gently for 1.5 hours, stirring occasionally, until the beef begins to become tender.
Cooking
Add carrots, parsnips, and potatoes to the pot. Cover and continue to cook for 45 minutes to 1 hour more, until the beef and root vegetables are fork-tender and the liquid has slightly thickened.
Finishing
Adjust seasoning with additional salt and freshly ground black pepper to taste. Remove and discard bay leaf before serving.
Serving
Ladle the braised beef and vegetables into serving bowls with some of the rich broth. Serve hot for a hearty Southern-style dinner.
Tips & notes
For best flavor, brown the beef well in batches and avoid overcrowding the pan to develop a rich crust. Use low-sodium broth so you can control saltiness. If desired, thicken the sauce at the end by simmering uncovered or with a slurry of cornstarch and water.
Saving it for later
Refrigerate leftovers in an airtight container for up to 3 days. The flavors will deepen overnight. Can be frozen for up to 3 months; thaw in refrigerator before reheating.
Reheating
Reheat gently over low heat on the stove, stirring occasionally. Add a splash of water or broth if sauce is too thick. Heat until steaming hot, about 10-15 minutes.
