One Pot Mediterranean Braised Beef with Root Veggies (Tender, Flavorful & Gluten-Free)

Table of Contents

Table of Contents

A Cozy One-Pot Dinner Bursting with Mediterranean Flavors

When you crave something hearty, wholesome, and deeply satisfying, this Mediterranean Braised Beef with Root Veggies hits the spot. Slow-cooked in a rich herby broth with tender carrots, potatoes, and parsnips, this dish delivers all the warmth of a traditional beef stew, but with a bright Mediterranean twist.

It’s naturally gluten-free, and made with simple, family-friendly ingredients you probably already have at home. Perfect for a Sunday dinner or to make ahead for easy weeknight meals.

Why You’ll Love This Mediterranean Braised Beef with Root Veggies Recipe

• Deep, savory flavor from slow braising in aromatic herbs and broth
• Healthy comfort food made with lean beef and fresh veggies
• One-pot recipe for easy cleanup and rich, concentrated taste
• No fancy ingredients, just real, Mediterranean-inspired goodness
• Perfect leftovers that taste even better the next day

Ingredients You’ll Need

Here’s what you’ll need to bring this Mediterranean braised beef with Root Veggies to life:

• 2 lbs (900 g) beef stew meat or chuck roast, cut into chunks
• 3 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 carrots, sliced
• 2 medium potatoes, diced
• 1 parsnip (or turnip), peeled and chopped
• 2 tbsp tomato paste or 1 cup crushed tomatoes
• 3 cups beef broth (low sodium)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp dried rosemary
• Salt & black pepper, to taste
• Fresh parsley and lemon zest, for garnish

Step-by-Step Instructions

Step 1: Brown the Beef

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef chunks in batches and sear them on all sides until browned. Transfer to a plate and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the remaining olive oil and the chopped onion. Cook for 3–4 minutes until soft and fragrant, then stir in the garlic and cook for another 30 seconds.

Step 3: Build the Base

Add tomato paste, smoked paprika, and dried herbs. Stir well to coat the onions and release their aroma.

Step 4: Deglaze and Add Broth

Pour in the beef broth and stir to scrape any browned bits from the bottom. Return the beef to the pot, cover, and bring to a gentle simmer.

Step 5: Add the Root Vegetables

Once the stew starts simmering, add the carrots, potatoes, and parsnip. Stir gently to combine.

Step 6: Slow Cook Until Tender

Cover the pot and reduce heat to low. Let it cook slowly for 1½ to 2 hours, or until the beef is fork-tender and the vegetables are soft. Stir occasionally to prevent sticking.

Step 7: Finish & Serve

Taste and adjust seasoning. Add a squeeze of lemon juice, a sprinkle of fresh parsley, or a bit of lemon zest for brightness. Serve hot with rice, couscous, or warm pita bread.

Tips for the Best Mediterranean Braised Beef With Root Veggies

• Choose the right cut: Chuck roast or stew beef with some marbling ensures tender results.
• Don’t rush the sear: Browning builds the deep, savory base.
• Low and slow is key: The longer it simmers, the richer the flavor.
• Make ahead: This dish tastes even better the next day as flavors develop.

Serving Suggestions

Pair this Mediterranean beef with:

• Fluffy couscous or jasmine rice
• Roasted vegetables for a double dose of fiber
• A side of Greek salad or hummus and pita

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze up to 3 months; thaw overnight before reheating.
• Reheat: Warm on the stovetop over low heat with a splash of broth.

Recipe Notes

• To make it spicier, add a pinch of red pepper flakes.
• For extra richness, stir in a spoonful of tomato paste halfway through cooking.
• You can use sweet potatoes instead of regular ones for a sweeter, more colorful twist.

Nutrition Information (per serving)

(Approximate, based on 6 servings)

• Calories: 340
• Protein: 32g
• Fat: 18g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 4g
• Sodium: 620mg

Disclaimer: Nutrition data is approximate and for informational purposes only. For more details, visit FDA.gov.

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