Braised Steak with Root Veggies

Name: Braised Steak with Root Veggies
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 5 h 45 min
Cuisine: European
Ingredients: 1 onion, chopped fine; 1 tablespoon tomato paste; 2 garlic cloves, minced; 1 teaspoon canola oil; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; 3/4 cup beef broth; 1 tablespoon Worcestershire sauce; 2 teaspoons instant tapioca; 4 (6-ounce) beef blade steaks, ¾ to 1 inch thick, trimmed of all visible fat; ^12 ounces red potatoes, unpeeled, cut into 1-inch pieces; 4 carrots, peeled, halved lengthwise, and sliced 1 inch thick; 4 parsnips, peeled, halved lengthwise, and sliced 1 inch thick; 2 tablespoons minced fresh parsley; 1 tablespoon unsalted butter, melted; Cheesecloth

4 steps

Prep:15minCook:5h 30min

Updated at: Thu, 17 Aug 2023 03:35:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories403.2 kcal (20%)

Total Fat14.2 g (20%)

Carbs34.7 g (13%)

Sugars8.7 g (10%)

Protein35.6 g (71%)

Sodium381.4 mg (19%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1onion

chopped fine

1 tablespoontomato paste

2garlic cloves

minced

1 teaspooncanola oil

1 teaspoonfresh thyme

minced, or 1/4 teaspoon dried

¾ cupbeef broth

1 tablespoonworcestershire sauce

2 teaspoonsinstant tapioca

4 x 6 ouncebeef blade steaks

3/4 to 1 inch thick, trimmed of all visible fat

12 ouncesred potatoes

unpeeled, cut into 1-inch pieces

4carrots

peeled, halved lengthwise, and sliced 1 inch thick

4parsnips

peeled, halved lengthwise, and sliced 1 inch thick

2 tablespoonsfresh parsley

minced

1 tablespoonunsalted butter

melted

cheesecloth

Instructions

Step 1

1. Microwave onion, tomato paste, garlic, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes: transfer to slow cooker. Stir in broth, Worcestershire, and tapioca. Season steaks with salt and pepper and nestle into slow cooker.

onion1

tomato paste1 tablespoon

garlic cloves2

canola oil1 teaspoon

fresh thyme1 teaspoon

beef broth¾ cup

worcestershire sauce1 tablespoon

instant tapioca2 teaspoons

Step 2

2. Loosely tie potatoes, carrots, and parsnips in cheesecloth bundle; lay bundle on top of steaks. Cover and cook until beef is tender, 8 to 9 hours on low or 5 to 6 hours on high.

red potatoes12 ounces

carrots4

parsnips4

Step 3

3. Transfer vegetables to large bowl. Transfer steaks to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes.

Step 4

4. Meanwhile, toss vegetables with parsley and melted butter and season with salt and pepper to taste. Season sauce with salt and pepper to taste, spoon over steaks, and serve with vegetables.