Peruvian Braised Beef with Seasonal Root Vegetables
A comforting Peruvian-inspired braised beef dish highlighting seasonal root vegetables such as carrots, parsnips, and beets. Slow-cooked in a savory broth infused with traditional herbs and spices, this recipe offers a tender, flavorful weeknight meal with rich cultural depth, embracing a classic braising technique uncommon in recent rotations.
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Overview
This Peruvian Braised Beef with Seasonal Root Vegetables is a deliciously hearty dish perfect for cooler evenings. Using a traditional braising technique, beef chuck is slow-cooked until tender in a savory broth infused with Peruvian spices such as cumin and smoked paprika. Seasonal root vegetables like carrots, parsnips, and beets add natural sweetness and earthy depth to the dish, making it a well-rounded, comforting meal.
Why you’ll love it
- Rich, deep flavors: The slow braising process intensifies the savory taste of the beef and melds beautifully with the sweet root vegetables.
- Nutritious and seasonal: Embraces root vegetables that are at their peak in colder months, providing fiber, vitamins, and minerals.
- Make-ahead friendly: This dish tastes even better the next day and freezes well for easy future meals.
- Simple technique: Perfect for a weeknight dinner yet impressive enough to serve to guests.
Ingredient notes
- Beef chuck: Ideal for braising due to its marbling and connective tissue that breaks down to tenderness.
- Root vegetables: Carrots, parsnips, and red beets add varied textures and sweetness; peel and cut uniformly for even cooking.
- Herbs & spices: Cumin, smoked paprika, and dried oregano evoke Peruvian flavors; fresh cilantro or parsley adds brightness at the end.
- Broth: Use a good quality beef or vegetable broth for a flavorful base.
Serving & storage
Serve the braised beef hot, garnished with fresh herbs and accompanied by steamed rice or crusty bread to soak up the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop or in the oven until warmed through to maintain tenderness.
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Chef tips
- Brown the beef well in batches to develop deep flavor and prevent steaming.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution.
- If you don't have red wine, substitute with additional beef broth or water.
- Be sure to peel and cut root vegetables evenly so they cook uniformly.
- Leftovers improve in flavor after resting overnight in the refrigerator.
Ingredients
- 900 g (2 lbs)beef chuck, cut into 5 cm (2 inch) cubes
- 2 tbspvegetable oil
- 1 largeonion, finely chopped
- 3 clovesgarlic, minced
- 2 mediumcarrots, peeled and cut into 4 cm (1.5 inch) pieces
- 2 mediumparsnips, peeled and cut into 4 cm (1.5 inch) pieces
- 2 smallred beets, peeled and cut into wedges
- 1 tbspground cumin
- 1 tbspsmoked paprika
- 1 tspdried oregano
- 500 ml (2 cups)beef broth
- 250 ml (1 cup)dry red wine (optional)
- 2 tbsptomato paste
- Salt and black pepperto taste
- Fresh cilantro or parsleyfor garnish
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- chef's knife
- cutting board
- measuring spoons
- measuring cup
- stove
Nutrition per serving
- Calories520
- Protein45 g
- Carbs25 g
- Fat20 g
Step-by-step
Step 1
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.Step 2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until all sides are well seared, about 3–4 minutes per batch. Remove the browned beef and set aside.Step 3
Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes.Step 4
Add the minced garlic, ground cumin, smoked paprika, and dried oregano. Stir constantly for 1 minute until fragrant.Step 5
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.Step 6
Return the browned beef to the pot. Pour in the beef broth and red wine (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.Step 7
Cover the pot with a tight-fitting lid and reduce heat to low. Let the beef braise gently for 1 hour and 30 minutes until tender, stirring occasionally.Step 8
Add the carrots, parsnips, and beets to the pot. Replace the lid and continue to braise for an additional 30 minutes until the vegetables are tender.Step 9
Taste the sauce and adjust seasoning with salt and pepper as needed. Remove from heat and let rest, covered, for 10 minutes before serving.Step 10
Serve hot, garnished with fresh cilantro or parsley. Accompany with steamed rice or crusty bread if desired.
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