Braised Beef with Roasted Vegetables

Ingredients:

• 1.5 pounds beef chuck roast, cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped fine
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced into 1/2 inch rounds
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 cup low sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Directions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots, bell pepper, broccoli, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
3. While vegetables roast, heat remaining 1 tablespoon olive oil in a heavy-bottomed oven-safe pot over medium-high heat.
4. Season beef cubes with salt, pepper, smoked paprika, and thyme. Brown beef in batches for 3-4 minutes per side until well browned. Remove and set aside.
5. Reduce heat to medium. Add chopped onion and garlic to the pot and sauté for 3-4 minutes until translucent and fragrant.
6. Stir in tomato paste and cook for 1 minute.
7. Return beef to the pot and add beef broth. Bring to a simmer, cover with a lid, and transfer the pot to the oven.
8. Braise beef in the oven for 1 hour 15 minutes until very tender.
9. Remove pot from oven, stir in roasted vegetables and chopped parsley. Adjust seasoning with salt and pepper.
10. Serve hot with a spoonful of the braising liquid.