Hearty Beef and Root Vegetable Bake with Cheddar Topping

Name: Hearty Beef and Root Vegetable Bake with Cheddar Topping
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1.5 lbs Beef chuck roast, cut into 1-inch cubes; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 3 cloves Garlic, minced; 4 cups Beef broth; 1 tbsp Worcestershire sauce (check for no alcohol); 1 tsp Dried thyme; 1 tsp Paprika; Salt and black pepper To taste; 3 medium Carrots, peeled and sliced; 3 medium Potatoes (Yukon Gold or Russet), peeled and cubed; 2 medium Parsnips, peeled and sliced; 1/4 cup All-purpose flour (for thickening); 2 cups Sharp cheddar cheese, shredded; 2 tbsp Fresh parsley, chopped (for garnish)

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This hearty bake is a perfect dish for a chilly March evening, offering warmth and robust flavors. Succulent pieces of beef are slow-cooked with carrots, potatoes, and parsnips in a savory gravy, then topped with a generous layer of sharp cheddar cheese and baked until bubbly and golden. It's a complete meal that's both satisfying and easy to prepare ahead of time.

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Hearty Beef and Root Vegetable Bake with Cheddar Topping

Prep Time25 min

Cook Time120 min

Servings6-8 servings

DifficultyMedium

Equipment

Dutch oven or large oven-safe potCutting boardKnives

Instructions

1
Preheat oven to 350°F (175°C). Season beef cubes generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.
2
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in flour and cook for 1-2 minutes, stirring constantly.
3
Gradually whisk in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then stir in dried thyme, paprika, and the browned beef. Add carrots, potatoes, and parsnips to the pot. Season with more salt and pepper to taste.
4
Cover the Dutch oven and transfer to the preheated oven. Bake for 1 hour and 30 minutes, or until the beef is very tender and vegetables are cooked through. Stir occasionally during baking.
5
Remove from the oven, uncover, and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven (uncovered) and bake for another 15-20 minutes, or until the cheese is melted and bubbly and lightly golden. Let it rest for 5-10 minutes before serving. Garnish with fresh parsley.

Nutrition

Calories550 kcal

Protein40g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare the beef and vegetable mixture a day in advance. Store it in the refrigerator. When ready to bake, transfer to an oven-safe dish, top with cheese, and bake as directed, adding about 15-20 minutes to the covered baking time if starting from cold.

What other vegetables can I add?

Sweet potatoes, celery, or even some frozen peas (added in the last 15 minutes of baking) would be delicious additions. Just ensure they are cut to a similar size for even cooking.

How can I make the gravy thicker?

If you prefer a thicker gravy, you can either add a bit more flour in step 2 or, after baking, remove some of the liquid, whisk in a tablespoon of cornstarch mixed with a tablespoon of cold water, and stir it back into the pot over medium heat until thickened, before adding the cheese.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.