Oven-Braised Beef Chuck with Roasted Vegetables

Ingredients

- 2 pounds beef chuck, cut into 2-inch cubes
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large onions, sliced
- 2 bay leaves
- 2 cups water

Instructions

1. Preheat the Oven
Preheat your oven to 325°F (163°C).

2. Prepare the Beef
In a large mixing bowl, combine the beef cubes, flour, salt, and pepper. Toss to coat the beef evenly with the flour mixture.

3. Brown the Beef
In a large ovenproof Dutch oven over medium-high heat, add a tablespoon of oil. When hot, add the beef cubes in batches, searing each side until browned. Transfer to a plate and set aside.

4. Sauté Vegetables
In the same Dutch oven, add the sliced onions and minced garlic. Sauté until onions are translucent and garlic is fragrant, about 5 minutes.

5. Deglaze the Pot
Add the tomato paste and balsamic vinegar to the pot, stirring for 2 minutes to incorporate flavors and deglaze the bottom.

6. Assemble the Dish
Return the beef to the Dutch oven. Add the carrots, potatoes, bay leaves, and 2 cups of water. Stir to combine and bring to a simmer.

7. Bake in the Oven
Cover the Dutch oven with a lid and transfer to the preheated oven. Bake for 2 hours until beef is tender and vegetables are cooked through.

8. Finishing Touches
Carefully remove the Dutch oven from the oven. Discard the bay leaves and stir the stew to combine flavors.

9. Serve
Spoon the braised beef and vegetables onto serving plates. Garnish as desired and serve hot.

Total Time

PT2H30M
2 hours and 30 minutes

Type of Dish

Dinner

Keywords

beef chuck recipe, oven-braised beef, roasted vegetables, dinner recipe, comfort food, easy beef stew, hearty meal, beef and veggie bake, tomato paste recipes, Dutch oven meals

Recipe Yield

Feeds 4 adults

Calories

Total: 1,850 calories

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