Braised Beef with Parsnips and Carrots

Tender beef braised low and slow with sweet parsnips, carrots, and red wine. A classic November dinner that fills the house with wonderful aromas.

Prep Time

25 minutes

Total Time

3 hours 25 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£3.71/serving

Season:

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Ingredients

Servings

1.2kgBeef chuck(cut into large chunks)

£12.00

to tasteSalt

£0.05

to tasteBlack pepper

£0.10

2tbspTomato paste

£0.25

3tbspOlive oil

£0.30

2largeOnions(cut into wedges)

£0.60

4sprigsFresh thyme

£0.50

3stalksCelery stalks(chopped)

£0.45

2leavesBay leaves

£0.20

30gJersey butter

£0.60

3tbspPlain flour(for dusting)

£0.10

500gCarrots(peeled and cut into chunks)

£0.40

4clovesGarlic cloves(crushed)

£0.20

400mlRed wine

£4.50

500gParsnips(peeled and cut into chunks)

£0.80

500mlBeef stock

£1.20

Total Cost

£22.25

£3.71 per serving

Instructions

1.
Preheat your oven to 160°C (140°C fan).
2.
Season the beef chunks with salt and pepper, then dust with flour.
3.
Heat the olive oil in a large casserole dish over medium-high heat. Brown the beef in batches, about 4-5 minutes per batch. Remove and set aside.
4.
Add the Jersey butter to the dish. Cook the onions and celery for 5-6 minutes until softened.
5.
Add the garlic and tomato paste, cook for 1 minute.
6.
Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom.
7.
Return the beef to the dish along with the stock, bay leaves, and thyme. Bring to a simmer.
8.
Cover with a lid and transfer to the oven. Cook for 2 hours.
9.
Add the parsnips and carrots, cover, and cook for another hour until the beef is tender and the vegetables are cooked.
10.
Remove the bay leaves and thyme sprigs. Season with salt and pepper.
11.
Serve with mashed potatoes or crusty bread.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

25g

10% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

10 g

11% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

This dish tastes even better the next day as the flavors develop.

If the sauce is too thin, remove the lid for the last 30 minutes of cooking.

You can add mushrooms or pearl onions for extra flavor.

Freeze leftovers in portions for easy future meals.

Cooking Equipment

Oven

Large casserole dish or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Creamy Celeriac and Apple Soup with Toasted Hazelnuts

A creamy and subtly sweet soup perfect as a starter, especially paired with richer mains like braised beef.

45 minutes

4 servings

Easy

"This soup offers a creamy and subtly sweet counterpoint to the richness of the braised beef. The celeriac's earthy notes complement the parsnips in the main course, while the apple provides a refreshing acidity that cuts through the beef's savory depth. The toasted hazelnuts add a textural contrast, preparing the palate for the tender beef."

Dessert

Sticky Toffee Pudding with Clotted Cream

A rich and decadent British dessert, perfect after a hearty meal.

55 minutes

6 servings

Medium

"Sticky toffee pudding is a classic British comfort dessert, perfectly aligned with the meal's style. Its warm, caramel sweetness and moist cake texture provides a delightful finish after the savory main course. The richness of the clotted cream echoes the heartiness of the braised beef while adding a cooling element that balances the overall experience."