Ingredients :

• 3 lbs beef chuck roast, cut into 2-inch chunks
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 large carrots, peeled and cut into thick rounds
• 2 large parsnips, peeled and cut into thick rounds
• 1 lb baby yellow potatoes, halved
• 4 cups high-quality beef broth
• 2 tbsp balsamic vinegar
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tsp sea salt
• 1/2 tsp cracked black pepper

Method :

1. Season the beef chunks generously on all sides with salt and black pepper.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat.
3. Sear the beef in batches until a deep brown crust forms on all sides, then remove and set aside.
4. Add the onion to the remaining fat in the pot and sauté until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the beef broth and balsamic vinegar, using a wooden spoon to scrape the browned bits from the bottom.
7. Return the seared beef to the pot along with rosemary, thyme, and bay leaves.
8. Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low.
9. Braise for 2 hours, occasionally checking to ensure the liquid is at a bare simmer.
10. Add the carrots, parsnips, and potatoes to the pot, ensuring they are partially submerged.
11. Cover and continue cooking for another 60 minutes until the beef and vegetables are fork-tender.
12. Discard the herb sprigs and bay leaves before serving the beef and vegetables in shallow bowls with the braising juices.

Recipe Notes :

Chef Pro Tip: Always sear the meat in small batches; crowding the pan will cause the beef to steam rather than develop a flavorful brown crust. Variation: Swap parsnips for rutabaga or turnips for a slightly sharper, more peppery flavor. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and taste even better the next day.