Ingredients
2 pounds beef chuck roast, cut into 2-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 parsnips, sliced
1 pound baby potatoes, halved
1 cup beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions
Preheat your oven to 350°F (175°C).
In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat.
Season the beef cubes with salt and pepper, then brown them in batches in the hot oil. Remove and set aside.
In the same skillet, add the onion and garlic, sautéing until the onion is translucent.
Add the carrots, parsnips, and potatoes, cooking for another 5 minutes.
Stir in the tomato paste, thyme, and rosemary, cooking for 1 minute.
Return the beef to the skillet, then pour in the beef broth and red wine. Bring to a simmer.
Cover the skillet and transfer it to the preheated oven.
Bake for 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.
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