Hearty Holiday Beef and Veggie Bake

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.

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.