There’s something about cold-weather cooking that calls for a dish like this—warm, rich, and filling in all the right ways. This Hearty Holiday Beef and Veggie Bake brings the soul of a traditional roast into a practical, flavorful one-pan meal that fills your home with the smell of comfort. Inspired by rustic European cooking, it uses basic, wholesome ingredients like tender chunks of beef, earthy root vegetables, herbs, and a splash of red wine to create something deeply satisfying. The slow oven-roasting allows the meat to become melt-in-your-mouth tender while the vegetables absorb all the savory juices and aromatics. It’s ideal for a festive family dinner, a holiday gathering, or simply a Sunday evening where you want to cook something special without a lot of fuss. The beauty of this dish lies in its versatility—you can adapt it to what’s in season or in your pantry. Serve it with warm crusty bread, creamy mashed potatoes, or a crisp salad for balance. It’s the kind of comforting meal that encourages people to linger at the table just a little longer—and that’s the real gift of cooking meals like this.
Ingredients
Servings: 6
2 pounds beef chuck roast, cut into 2-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 parsnips, sliced
1 pound baby potatoes, halved
1 cup beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions
Preheat the oven to 350°F (175°C). In a large ovenproof skillet or Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper, then sear in batches until browned. Set beef aside. In the same pan, sauté onion and garlic until softened. Add carrots, parsnips, and potatoes; cook for 5 minutes. Stir in tomato paste, thyme, and rosemary. Return beef to the skillet. Pour in broth and wine, bring to a simmer. Cover and bake for 2 to 2.5 hours until the beef is tender and the vegetables are cooked through. Garnish with parsley and serve hot.
Variations & Tips
Add smoked paprika or cayenne for depth and spice. Swap beef for lamb for a richer, traditional flavor. Use mushrooms and extra root veggies for a hearty vegetarian twist. To thicken the sauce, stir in a slurry of flour or cornstarch mixed with water during the last half hour of baking.
Nutritional and Dietary Notes
This dish is rich in protein, iron, and B vitamins from the beef, while the vegetables contribute dietary fiber, potassium, and antioxidants. Using olive oil adds healthy fats, and the slow cooking minimizes the need for excess salt or processed ingredients. It’s naturally gluten-free if thickened with cornstarch instead of flour. For a lighter version, use lean beef and reduce the amount of oil or wine. Vegetarians can enjoy a similar dish by swapping the beef with mushrooms or lentils and using vegetable broth instead of beef stock.
Sharing and Commenting is Caring
If this recipe made your dinner feel extra cozy, we’d love to hear about it! Share your version, leave a comment, or tag a friend who needs a new holiday favorite. Your feedback helps others discover delicious ideas—and your twist might become someone else’s tradition!