Irish-Inspired Braised Beef with Root Vegetables

Name: Irish-Inspired Braised Beef with Root Vegetables
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 900g Beef Chuck Roast, cut into 5cm cubes; 2 tbsp Olive Oil; 1 large Yellow Onion, chopped; 3 cloves Garlic, minced; 4 medium Carrots, peeled and cut into 2.5cm chunks; 4 medium Potatoes, peeled and cut into 2.5cm chunks; 1 small head Green Cabbage, cored and cut into 8 wedges; 4 cups Beef Broth (low sodium); 1 tbsp Tomato Paste; 1 tsp Dried Thyme; 2 Bay Leaves; 1/2 tsp Salt, or to taste; 1/4 tsp Black Pepper, or to taste; 2 tbsp Fresh Parsley, chopped (for garnish)

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This savory braised beef dish is a wonderful way to celebrate the flavors of March, reminiscent of traditional Irish fare without being overly complex. Chuck roast is slow-cooked until fork-tender alongside a medley of root vegetables and fresh cabbage, all simmered in a rich, herby beef broth. It's a satisfying meal that fills your home with an inviting aroma and warms you from the inside out.

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Irish-Inspired Braised Beef with Root Vegetables

Prep Time25 min

Cook Time180 min

Servings6 servings

DifficultyMedium

Equipment

Dutch OvenCutting BoardKnife

Instructions

1
Pat beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
2
Reduce heat to medium, add chopped onion to the pot, and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3
Stir in tomato paste and cook for 1 minute. Deglaze the pot with about 1/2 cup of beef broth, scraping up any browned bits from the bottom. Return the seared beef to the pot.
4
Add the remaining beef broth, dried thyme, and bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.
5
Add carrots and potatoes to the pot. Stir gently, ensuring vegetables are submerged as much as possible. Continue to cook, covered, for another 45 minutes to 1 hour, or until beef and vegetables are very tender.
6
Add cabbage wedges to the pot, tucking them into the liquid. Cook for an additional 15-20 minutes, or until cabbage is tender-crisp. Remove bay leaves before serving. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.

Nutrition

Calories480 kcal

Protein40g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, after searing the beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the cabbage in the last hour of cooking.

What kind of beef chuck roast should I use?

Look for a well-marbled chuck roast. Marbling adds flavor and helps keep the meat moist during the long braising process.

Can I add other root vegetables?

Absolutely! Parsnips, turnips, or even sweet potatoes would be delicious additions. Adjust cooking times as needed for different vegetables.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.