My kids call this their ‘Christmas Day Dream Bake’ because they can’t stop dreaming about seconds!

This hearty holiday beef and veggie bake is a comforting dish that brings together the warmth of a traditional roast with the convenience of a one-pan meal. Originating from the rustic kitchens of Europe, this dish combines tender beef with a medley of seasonal vegetables, making it perfect for festive gatherings or a cozy family dinner. The slow roasting process allows the flavors to meld beautifully, creating a dish that’s both satisfying and full of depth. Whether you’re looking to impress guests or simply enjoy a comforting meal, this recipe is a delightful choice.

This beef and veggie bake pairs wonderfully with a side of crusty bread to soak up the savory juices. A light green salad with a tangy vinaigrette can provide a refreshing contrast to the richness of the bake. For a more indulgent meal, consider serving it alongside creamy mashed potatoes or a cheesy polenta. A glass of robust red wine, such as a Cabernet Sauvignon or a Merlot, would complement the flavors beautifully.

Hearty Holiday Beef and Veggie Bake

Servings: 6

Ingredients

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 your oven to 350°F (175°C).

In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat.

Season the beef cubes with salt and pepper, then brown them in batches in the hot oil. Remove and set aside.

In the same skillet, add the onion and garlic, sautéing until the onion is translucent.

Add the carrots, parsnips, and potatoes, cooking for another 5 minutes.

Stir in the tomato paste, thyme, and rosemary, cooking for 1 minute.

Return the beef to the skillet, then pour in the beef broth and red wine. Bring to a simmer.

Cover the skillet and transfer it to the preheated oven.

Bake for 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.

Remove from the oven, garnish with fresh parsley, and serve hot.

Variations & Tips

For a different flavor profile, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper for a bit of heat. You can also substitute the beef with lamb for a more traditional holiday twist. If you prefer a thicker sauce, mix a tablespoon of flour or cornstarch with a bit of water and stir it into the dish during the last 30 minutes of baking. For a vegetarian version, replace the beef with hearty mushrooms and add more root vegetables like sweet potatoes or turnips.