Bohemian Beef Dinner
Dive into the hearty comfort of a Bohemian Beef Dinner, a rustic one-pot meal brimming with tender beef chuck roast, vibrant root vegetables, and aromatic spices. This recipe marries the warmth of paprika with the wholesome goodness of carrots, parsnips, and potatoes, all simmered to perfection in a savory beef broth and tomato base. The dish is slow-cooked in a Dutch oven, resulting in melt-in-your-mouth beef and deeply flavorful vegetables that capture the essence of homey, slow-cooked goodness. Perfect for family gatherings or cozy nights in, this easy-to-follow recipe offers a hands-off cooking process with just 20 minutes of prep time. Garnished with fresh parsley and served alongside crusty bread, this Bohemian-inspired dinner is as comforting as it is delicious.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons paprika
- 2 tablespoons olive oil
- 2 medium, thinly sliced yellow onion
- 3 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 3 medium, peeled and cut into 1-inch cubes russet potatoes
- 3 cloves, minced garlic
- 3 cups beef broth
- 1 14-ounce can diced tomatoes
- 1 whole bay leaf
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Preheat the oven to 325°F (165°C).
Season the beef chuck roast with salt, black pepper, and 1 teaspoon of paprika.
Heat 1 tablespoon of olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set it aside.
Lower the heat to medium, add the remaining 1 tablespoon of olive oil, and stir in the sliced onions. Cook for about 5-7 minutes until they are softened and slightly caramelized.
Stir in the remaining 1 teaspoon of paprika and minced garlic, cooking for 1 minute until fragrant.
Add the carrots, parsnips, and potatoes to the pot, stirring to coat the vegetables in the paprika mixture.
Return the seared beef to the pot, nestling it among the vegetables.
Pour in the beef broth and diced tomatoes with their juice, then add the bay leaf.
Bring the mixture to a gentle simmer on the stovetop.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours, or until the beef is tender enough to shred with a fork.
Remove the bay leaf and discard. Taste the broth and adjust seasoning with salt and pepper if needed.
Serve the dish hot, garnished with chopped fresh parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
