Braised beef and vegetables
Braised beef and vegetables is a comforting dish featuring tender beef and sautéed vegetables simmered in a rich tomato broth. This hearty meal is ideal for family gatherings or satisfying weeknight dinners.
Cook time 195 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
2 carrots
1 stalk celery
1.50 lb beef
2 cups beef broth
1/3 cup tomato puree
Braised beef and vegetables is a classic, comforting dish that's perfect for a hearty weeknight dinner or family gathering. Combining tender beef with flavorful vegetables, all simmered together in a rich tomato broth, this recipe delivers a satisfying meal that everyone will love.
Instructions:
- Chop the onion into small pieces.
- Peel and dice the carrots.
- Chop the celery stalk.
- Cut the beef into large chunks if not already done.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Season the beef chunks with salt and pepper.
- Add the beef to the pot in batches if necessary to avoid overcrowding. Sear the beef on all sides until it is browned, about 3-4 minutes per side. Remove the beef and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables begin to soften and the onions become translucent, about 5-7 minutes.
4. Combine and Simmer:
- Return the browned beef to the pot.
- Pour in the beef broth and add the tomato puree.
- Stir everything together to combine.
- Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours or until the beef is tender and the flavors have melded together. Stir occasionally and check for liquid levels, adding more beef broth or water if necessary to keep the ingredients submerged.
- Taste and adjust the seasoning if needed, adding more salt and pepper to taste.
- Ladle the braised beef and vegetables into bowls, optionally garnishing with fresh herbs like thyme or rosemary.
This braised beef and vegetables recipe is a delicious and hearty dish that combines tender, flavorful beef with a medley of aromatic vegetables. Whether you're serving it for a family dinner or meal prepping for the week, this dish is sure to be a favorite. Enjoy the comforting, rich flavors and the wonderful aromas that fill your kitchen as it cooks.
Braised beef and vegetables FAQ:
Ideal cuts for braising include chuck roast, brisket, or round steak. These cuts contain connective tissue, which breaks down during the slow cooking process to create tender meat.
Braise the beef for about 2-3 hours at low heat. Cooking until the beef is fork-tender will yield the best results, so check for doneness after 2 hours.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the dish for up to 3 months.
You can use crushed tomatoes, tomato sauce, or even a combination of diced tomatoes and tomato paste as substitutes for tomato puree.
A 5 to 7-quart heavy-bottomed pot or Dutch oven is ideal for this recipe, as it allows enough space for browning the beef and cooking the vegetables without overcrowding.
Cooking Tips:
- For best results, use a heavy-bottomed pot or Dutch oven to evenly distribute heat.
- Sear the beef in batches to avoid overcrowding the pot, which helps to achieve a nice brown crust.
- Cut the vegetables into uniform pieces to ensure they cook evenly.
- Add a splash of red wine or balsamic vinegar to the broth for an extra depth of flavor.
- Cook on a low simmer to allow the flavors to meld together and the beef to become tender.
- Consider adding herbs like thyme, rosemary, or bay leaves for additional flavor.
- Serve over mashed potatoes, rice, or with a side of crusty bread to soak up the delicious broth.
Nutrition Facts
4 ServingsCalories 550kcal
Protein 55g
Carbohydrates 9g
Fiber 2.47g
Sugar 5g
Fat 36g
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