Braised Beef with Root Vegetables and Red Wine
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
 
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.
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Taste and add additional salt and pepper as desired. Serve garnished with fresh parsley.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/braised-beef-with-root-vegetables-and-red-wine/