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Braised Beef with Autumn Root Vegetables
Braised Beef with Autumn Root Vegetables

Braised Beef with Autumn Root Vegetables
A hearty and nutritious dinner featuring tender braised beef with seasonal root vegetables.
Braised Beef with Autumn Root Vegetables

To provide a balanced meal with sufficient protein and carbohydrates to support recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     beef stock
  • 200
    ml
     red wine
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 180 minutes
Braised Beef with Autumn Root Vegetables
Instructions:
  1. Preheat oven to 160°C.
  2. Heat olive oil in a large ovenproof pot over medium-high heat.
  3. Season beef with salt and pepper, then brown on all sides. Remove and set aside.
  4. In the same pot, add chopped onion and garlic, sauté until soft.
  5. Add carrots, parsnips, and potatoes, cook for a few minutes.
  6. Pour in red wine, scraping up any browned bits from the bottom.
  7. Return beef to the pot, add beef stock, thyme, and bay leaf.
  8. Bring to a simmer, cover, and transfer to the oven.
  9. Braise for about 2.5 hours or until beef is tender.
  10. Remove bay leaf before serving.
Nutrition Per Serving 1700 g Per 100g
Energy 1104 kcal 65 kcal
Protein 90 g 5.3 g
Fibre 15 g 0.9 g
Salt 2 g 0.1 g
Sugar 15 g 0.9 g
Carbohydrates 120 g 7.1 g
Fat 50 g 2.9 g
  • 500
    g
     beef chuck
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     beef stock
  • 200
    ml
     red wine
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 160°C.

Heat olive oil in a large ovenproof pot over medium-high heat.

Season beef with salt and pepper, then brown on all sides. Remove and set aside.

In the same pot, add chopped onion and garlic, sauté until soft.

Add carrots, parsnips, and potatoes, cook for a few minutes.

Pour in red wine, scraping up any browned bits from the bottom.

Return beef to the pot, add beef stock, thyme, and bay leaf.

Bring to a simmer, cover, and transfer to the oven.

Braise for about 2.5 hours or until beef is tender.

Remove bay leaf before serving.

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