This is a deeply savory, low-and-slow braise built on seared beef chuck, a base of onion, celery, and garlic, and a rich tomato paste foundation deglazed with apple cider vinegar. Beef bone broth carries carrots and turnips through a long simmer until the meat turns fork-tender and the vegetables soften into every spoonful. Fresh thyme and bay leaf keep the broth fragrant, while a simple arrowroot slurry thickens things up at the end without any flour or starch shortcuts. A finishing scatter of parsley adds brightness against the deep, roasted flavor of the broth. It's a满 satisfying, whole-foods dinner that fits neatly into a Whole30 kitchen, ladled hot into bowls on a cold night. This one's a keeper for meal prep, too, since the flavor only deepens as it sits.
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Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
Heat 1 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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