Vital Proteins provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.
Inspired by Boeuf Bourguignon, Braised Beef with Root Vegetables and Red Wine is a hearty, slow food family meal that features a boost of nutrition thanks to added beef bone broth collagen.
When you think of Sunday suppers in fall with family, what meals do you think of? For me, to name just a few, chicken pot pie; beef pot roast with vegetables; roast chicken with mashed potatoes and gravy; spaghetti with tomato sauce and meatballs.
What comes to mind are slow food dinners made from scratch that cook all day, simmering down on the stovetop or braising in the oven, and fill the house with tantalizingly delicious aromas. It’s more than just the anticipation of a truly great dinner; it’s about time spent with people you love enjoying food that nourishes both body and soul. It feels warm and cozy and so very autumnal. It feels like home.
Similar to Boeuf Bourgogne, this braised beef dish is cooked down in red wine until tender enough to cut with a spoon. There are seven different kinds of vegetables going on here, because whenever possible I like to get in as big a variety as I can (because they bring different vitamins, minerals, and health benefits).
To bump up the nutrition even more, I added Vital Proteins Unflavored Organic Grass-Fed Beef Bone Broth Collagen to this stew-like dish. There’s been quite a bit of hype about collagen lately. If you’re not familiar with it, here’s what the Vital Proteins website says:
Collagen is the vital building block of our bodies including skin, hair, nails, bones, and joints. Our bodies cannot synthesize enough collagen on their own and our diets today contain minimal collagen. Supplementing our diets to ensure that our bodies are enriched with collagen is important to overall health, fitness, well-being, and vitality.
Vital Proteins bone broth is USDA organic, made from bones from grass-fed, pasture-raised cows, and it is simmered slowly to maximize the nutrients extracted. It’s rich in vitamins and minerals, supports digestion, and aids in immune function. You can read more about the health benefits of collagen here on the Vital Proteins site. The other great thing about Vital Proteins collagen is that I can’t taste it in this dish! It boosts nutrition without altering flavor.
I’ve been taking collagen as a supplement in powdered form for about two years now (mostly this kind), usually dissolving it in my morning cup of coffee along with a splash of organic heavy cream (it dissolves easily and doesn’t alter the flavor of the coffee!). I’m not a doctor and this isn’t medical advice, but for me, I’ve noticed that my hair and nails grow faster and my complexion is clearer, which is motivation enough for me to continue taking it!
Spill the beans…do you try to incorporate collagen into your diet? And also, what’s your family’s favorite supper for fall?
- 4 tablespoons clarified butter (ghee), divided
- 8 oz (225 g) button mushrooms, halved or quartered depending on size
- ¾ lb (340 g) carrots, halved lengthwise if wider than 1 inch in diameter, and chopped into 2-inch pieces
- ¾ lb (340 g) parsnips, peeled, halved lengthwise if wider than 1 inch in diameter, and chopped into 2-inch pieces
- 4 large stalks celery, halved lengthwise if wider than 1 inch across, and chopped into ¾-inch pieces
- 1 (1 lb/450 g) turnip, peeled and chopped into ¾-inch cubes
- 2 lbs (910 g) beef chuck roast, cut into 8 pieces and patted dry
- 3 small onions, peeled and halved
- 4 large cloves garlic, crushed
- 2 cups (475 ml) dry red wine
- 2 cups (475 ml) water
- 1 tablespoon tomato paste
- 1 bay leaf
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh rosemary
- 6 tablespoons Vital Proteins Unflavored Organic Grass-Fed Beef Bone Broth Collagen
- Fresh parsley, for garnish
- Preheat oven to 350F.
- Heat 1 tablespoon ghee in a 5-quart pot over medium-high heat. Once melted, add the mushrooms and cook until browned, about 6 to 8 minutes, stirring occasionally. You can add a splash of water at any point if the pot looks like it needs liquid. Use a slotted spoon to transfer the mushrooms to a small bowl.
- To the same pot over medium-high heat, add another 1 tablespoon ghee. Add the carrots and parsnips, and cook until starting to caramelize, about 2 to 3 minutes. Use a slotted spoon to transfer the carrots and parsnips to a large bowl.
- To the same pot over medium-high heat, add another 1 tablespoon ghee. Add the celery and turnip, and cook until starting to caramelize, about 2 to 3 minutes. Use a slotted spoon to transfer the celery and turnip to the bowl with the carrots and parsnips.
- To the same pot over medium-high heat, add another 1 tablespoon ghee. Add the beef in a single layer and cook until browned, about 3 minutes per side, flipping once halfway through. Add the onion, garlic, wine, water, tomato paste, bay leaf, salt, and black pepper. Bring up to a boil. Cover the pot and put in the oven to braise for 90 minutes.
- Remove from the oven and add the carrot mixture and rosemary; cover the pot and return it to the oven until the vegetables are tender, about 90 minutes more. Remove from the oven and stir in the browned mushrooms.
- Measure out ¾ cup of the broth from the pot and mix it together with the collagen in a small bowl until the collagen is fully dissolved. Add the dissolved mixture back into the pot and stir to mix.
- Taste and add additional salt and pepper as desired. Serve garnished with fresh parsley.