Braised Carrots and Beef
Indulge in the comforting, rustic flavors of Braised Carrots and Beef, a hearty one-pot dish that's perfect for cool evenings. Tender beef chuck roast is seared to golden perfection, then slow-braised with sweet, melt-in-your-mouth carrots, aromatic onions, and a robust red wine and tomato paste sauce. Infused with fragrant thyme and bay leaves, this dish is simmered to tender perfection in a Dutch oven, delivering a rich and savory depth of flavor. Serve it over creamy mashed potatoes, steamed rice, or fresh crusty bread to soak up the luscious gravy. With its simple prep and soul-warming results, this classic recipe is a guaranteed family favorite for weeknight dinners or special occasions. Keywords: braised beef recipe, one-pot dinner, slow-cooked beef, hearty comfort food, Dutch oven recipe.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 5 large carrots
- 1 large yellow onion
- 4 garlic cloves
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 2 bay leaves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
Cut the beef chuck roast into large chunks, about 2-3 inches each. Pat them dry with a paper towel and season all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Peel and cut the carrots into large chunks, about 2 inches long. Dice the onion and mince the garlic.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Sear the beef chunks in batches, browning each side for about 3-4 minutes. Remove the browned beef to a plate and set aside.
In the same pot, add the diced onions and cook for about 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to coat. Cook for 1-2 minutes to remove the raw flour taste.
Stir in the tomato paste and cook for another minute.
Slowly pour in the red wine, scraping the bottom of the pot to deglaze and incorporate browned bits. Bring to a simmer and let cook for 2 minutes.
Add the beef broth, dried thyme, and bay leaves to the pot. Stir to combine.
Return the beef chunks to the pot, along with the carrots. Make sure the liquid just about covers the ingredients.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
Braised for 2 to 2.5 hours, or until the beef is fork-tender and the carrots are soft.
Remove the bay leaves before serving. Taste and adjust seasoning with additional salt if needed.
Serve warm with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 784 mg | 17% | |
*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.
