Ingredients
Scale
- 2 lbs beef chuck roast, cut into 2-inch chunks
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 cup beef broth
- 1 tbsp apple cider vinegar
- 2 sprigs fresh rosemary
- 2 carrots, sliced
- 2 parsnips, sliced
Instructions
- Heat olive oil in a heavy Dutch oven over medium-high heat. Sear beef chunks on all sides until deeply browned. Remove and set aside.
- Reduce heat to medium, add onion and garlic; cook 3–4 minutes until soft.
- Stir in honey, brown sugar, cinnamon, cloves, allspice, paprika, pepper, and salt — cook 1 minute until fragrant.
- Return beef to pot. Add beef broth, apple cider vinegar, and rosemary. Bring to a simmer, cover, and transfer to a 325°F oven for 2.5 hours.
- Remove lid, add carrots and parsnips, return to oven uncovered for 30–45 minutes until vegetables are tender and sauce is slightly reduced.
- Strain and reduce sauce by half if desired for glaze. Serve warm.
Notes
- For deeper flavor, chill overnight and reheat before serving.
- Substitute beef with seitan or king oyster mushrooms for a vegetarian version.
- Serve with mashed potatoes, crusty bread, or buckwheat mash for an authentic dwarven touch.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Method: Oven-braised
- Cuisine: Medieval-inspired / Fantasy
- Diet: None specified
Nutrition
- Serving Size: 1 cup beef with 1/2 cup veggies
- Calories: 380 Kcal
- Sugar: 9g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
