{Nourish} Freezer Friendly Braised Za’atar Beef and Root Vegetables

FullSizeRenderBraised Beef and Root Vegetables may not seem like a go-to early spring meal but I find myself cravings cozy, comfort foods as the weather starts to shift. Warm days turn into cool night and as my body acclimates to the change in temperature, a warm bowl of goodness feels like the perfect dinner to calm my evening chills. Braising meats may be one of my favorite cooking methods. There is something so soulful about these meals. Though there are glimpses of spring on the horizon, my love for tender, well cooked root vegetables dies hard as well. This has been one of my favorite meals for as long as I can remember (I’m talking childhood) and likely will be for years to come!

Za’atar may be a new ingredient to you. It was for me too. I am now obsessed–as I tend to be with certain things like smoked paprika and orange zest. I get on a kick and I go with it. It is a middle eastern spice blend of thyme, sumac and sesame seeds (awesome, right?) that takes this dish to a whole new level of yum. 

You can make your own Za’atar. Trust me, you will use it for everything. I add to my Everyday Roasted Chicken or sprinkle it on eggs and hummus or fresh tomatoes with olive oil. I also love to season salmon with a blend of Za’atar, orange zest and juice, olive oil and salt and pepper or you can even just dunk a crusty piece of bread into that salmon seasoning–drool. 

{DIY Za’ atar}

Combine 2 tablespoons dried thyme with 2 tablespoon sesame seeds, 2 teaspoons of sumac and I occasionally add some dried oregano because I love it. 

While it takes a bit of time to prepare this Za’atar Braised Beef and Root Vegetable recipe, it is fairly hands off and so worth the wait. Plus, I always make extra for leftovers as well as a freezer stash. This defrosts and reheats beautifully!

Hudson enjoys each individual component placed on his plate–me, I scoop myself a hearty bowlful and mash all of the render vegetables into the meat. Sounds kinda gross but I have always enjoyed it this way. I guess childhood habits die hard as well.

Grab your favorite braising pan. I love my cast iron dutch oven. Let’s get cooking!

Braised Za'atar Spiced Beef and Root Vegetable
Serves 8
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 2 Pounds of Beef stew meat (like chuck) remove visible fat, cut into cubes
  2. 3 tablespoons olive oil
  3. 1 medium onion, peeled and chopped
  4. 4 cloves of garlic, chopped
  5. 2 tablespoons tomato paste
  6. 2 red potatoes, halved and cut into 2 " cubes
  7. 2 parsnips, peeled and cut into 2" rounds
  8. 2 carrots, peeled and cut into 2" rounds
  9. 1 rutabaga, peeled and cut into 2" rounds
  10. 1 turnip, peeled and cut into 2" rounds
  11. 8 ounces whole crimini mushrooms, halved
  12. 1 tablespoon chopped fresh sage
  13. 1 tablespoon chopped fresh oregano
  14. 2 tablespoon Za'atar
  15. 32 ounces low sodium beef broth
  16. Kosher salt and pepper to taste
Instructions
  1. Preheat oven to 300° F.
  2. Heat 2 tablespoons of oil in a large dutch oven. Add the meat, be conscious not to crown the pan. Season with salt and pepper and brown for 1-2 minutes per side.
  3. Remove the meat from the pan and set aside.
  4. Add the remaining tablespoon of olive oil to the pan with the onion, garlic, carrots and parsnips. Season with salt and pepper. Saute for 3-5 minutes to soften.
  5. Add the tomato paste and the spices. Cook for another 1-2 minutes.
  6. Add the remaining root vegetables, the broth and the meat back to the pot.
  7. Allow the broth to come to a simmer.
  8. Cover and braise in the oven for 2 hours; stirring occasionally.
  9. Add the mushrooms and braise for another 20 minutes. The beef should be tender.
  10. Serve with fresh oregano and additional Za'atar.
Katie Cavuto https://katiecavuto.com/

2 thoughts on “{Nourish} Freezer Friendly Braised Za’atar Beef and Root Vegetables

  1. Thanks for posting. It’s nice to get a recipe that uses all those winter veggies we’ve been getting in our farm coop

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