| Prep: 30 mins | Cook: 2 hours 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 694 | 30g | 12g | 60g |
| sugars | fibre | protein | salt |
| 10g | 6g | 60g | 1.5g |
Why I Love Austrian Braised Beef with Root Vegetables
It may not be spaghetti and meatballs, but this Braised Beef with Root Vegetables is an Austrian recipe that has won my heart, and hopefully, it will win yours as well. Now, you might be thinking, “Why is an Italian-American guy talking about an Austrian dish?” Well, let me explain. Though I grew up surrounded by the rich and robust Italian dishes my grandparents prepared, I’m a lover of various cuisines and always enjoy experimenting with hearty, flavorful recipes from different regions.
A Beautiful Blend of Culture and Cuisine
The Braised Beef with Root Vegetables really grabbed my attention. Its mixture of hearty beef, wine-soaked onions, and various root vegetables resembles the approach my family took with our cooking – making the most out of simple, wholesome ingredients to yield a dish packed with flavor and history. It’s reminiscent of the heartiness found in beef stews while maintaining its unique identity that hails straight from Austria.
To give credit where credit is due, the inspiration for trying this recipe was none other than Jamie Oliver’s Beef and Ale Stew. While Jamie’s version takes a turn toward the English, I thought it would be fun to explore a similar dish with a European twist.
A Recipe Perfect for Gatherings
Good food is meant to be shared. Whenever I prepare this Austrian recipe, I’m reminded of my adult grandchildren gathered around the table, eagerly awaiting a serving or two. I wouldn’t be surprised if this Braised Beef with Root Vegetables became a staple at your family gatherings.
Not only is this dish filling on its own, but it also pairs wonderfully with crusty bread for soaking up the broth, or a simple green salad for a contrasting freshness. If you’re a fan of wine, a glass of your favorite red can elevate the meal to gourmet status, offering a harmonious sip in between bites.
Try out this dish, and I guarantee you will not be disappointed. Similar to hiking – another one of my passions – this recipe is a journey of tastes that you can explore and appreciate. From the tenderness of the beef to the mellow sweetness of the vegetables, there are fantastic flavors to discover in every bite.
What You’ll Need
- 3 pounds beef chuck roast
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 3 cloves of garlic, minced
- 1 cup of red wine
- 3 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 medium carrots, peeled and sliced into 1 inch pieces
- 3 parsnips, peeled and sliced into 1 inch pieces
- 3 medium turnips, peeled and chopped into 1 inch cubes
- 3 medium potatoes, peeled and chopped into 1 inch cubes
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
Method
Step One
Season the beef chuck roast with salt and pepper to taste.
Step Two
Heat the vegetable oil in a large pot over medium heat. Add the roast to the pot and brown on all sides. Remove the roast from the pot and set aside.
Step Three
In the same pot, add the chopped onions and minced garlic. Saute until the onions are soft and translucent.
Step Four
Return the roast to the pot. Pour in the red wine, letting it simmer for few minutes to deglaze the pot while scraping off the browned bits from the bottom.
Step Five
Add beef broth, dried thyme, and bay leaves. Bring the mixture to a boil then reduce the heat to low, cover and simmer for about 2 hours.
Step Six
Add the sliced carrots, parsnips, chopped turnips and potatoes. Continue to simmer, covered for about an hour, or until the vegetables and beef are tender.
Step Seven
If desired, thicken the broth by stirring in a mixture of 1 tablespoon cornstarch and 1 tablespoon water. Continue to cook until the broth has thickened to your liking.
Discard the bay leaves and serve the braised beef with root vegetables hot.
