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Braised Beef with Caramelized Shallots and Root Vegetables
Braised Beef with Caramelized Shallots and Root Vegetables

Braised Beef with Caramelized Shallots and Root Vegetables
A hearty and flavorful dish featuring tender beef and seasonal root vegetables.
Braised Beef with Caramelized Shallots and Root Vegetables
Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 4
    item
     shallot
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 2
    tbsp
     olive oil
  • 500
    ml
     beef stock
  • 2
    tsp
     thyme
  • 3
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 120 minutes
Braised Beef with Caramelized Shallots and Root Vegetables
Instructions:
  1. Preheat oven to 160°C.
  2. Season beef with salt and pepper.
  3. Heat olive oil in a large ovenproof pot over medium-high heat.
  4. Brown the beef on all sides, then remove from pot.
  5. Add shallots and garlic to the pot, sauté until caramelized.
  6. Add carrots, parsnips, and potatoes, cook for 5 minutes.
  7. Return beef to the pot, add beef stock and thyme.
  8. Bring to a simmer, cover and transfer to the oven.
  9. Braise for 2 hours or until beef is tender.
  10. Serve hot with vegetables.
Nutrition Per Serving 1200 g Per 100g
Energy 800 kcal 67 kcal
Protein 60 g 5.0 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 90 g 7.5 g
Fat 40 g 3.3 g
  • 500
    g
     beef chuck
  • 4
    item
     shallot
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 2
    tbsp
     olive oil
  • 500
    ml
     beef stock
  • 2
    tsp
     thyme
  • 3
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 160°C.

Season beef with salt and pepper.

Heat olive oil in a large ovenproof pot over medium-high heat.

Brown the beef on all sides, then remove from pot.

Add shallots and garlic to the pot, sauté until caramelized.

Add carrots, parsnips, and potatoes, cook for 5 minutes.

Return beef to the pot, add beef stock and thyme.

Bring to a simmer, cover and transfer to the oven.

Braise for 2 hours or until beef is tender.

Serve hot with vegetables.

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