We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Braised Beef with Caramelized Shallots and Root Vegetables
Braised Beef with Caramelized Shallots and Root Vegetables

Braised Beef with Caramelized Shallots and Root Vegetables
A hearty and flavorful dish featuring tender beef and seasonal root vegetables.
Braised Beef with Caramelized Shallots and Root Vegetables

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

Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 4
    item
     shallot
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 2
    tbsp
     olive oil
  • 500
    ml
     beef stock
  • 2
    tsp
     thyme
  • 3
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 120 minutes
Braised Beef with Caramelized Shallots and Root Vegetables
Instructions:
  1. Preheat oven to 160°C.
  2. Season beef with salt and pepper.
  3. Heat olive oil in a large ovenproof pot over medium-high heat.
  4. Brown the beef on all sides, then remove from pot.
  5. Add shallots and garlic to the pot, sauté until caramelized.
  6. Add carrots, parsnips, and potatoes, cook for 5 minutes.
  7. Return beef to the pot, add beef stock and thyme.
  8. Bring to a simmer, cover and transfer to the oven.
  9. Braise for 2 hours or until beef is tender.
  10. Serve hot with vegetables.
Nutrition Per Serving 1200 g Per 100g
Energy 800 kcal 67 kcal
Protein 60 g 5.0 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 90 g 7.5 g
Fat 40 g 3.3 g
  • 500
    g
     beef chuck
  • 4
    item
     shallot
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 2
    tbsp
     olive oil
  • 500
    ml
     beef stock
  • 2
    tsp
     thyme
  • 3
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 160°C.

Season beef with salt and pepper.

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

Brown the beef on all sides, then remove from pot.

Add shallots and garlic to the pot, sauté until caramelized.

Add carrots, parsnips, and potatoes, cook for 5 minutes.

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

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

Braise for 2 hours or until beef is tender.

Serve hot with vegetables.

Contact About
Privacy Policy Terms of Service Sitemap