Braised beef with vegetables

Braised beef with vegetables combines tender beef fillet with sautéed mushrooms, zucchini, and red pepper in a rich tomato sauce. This comforting dish is slow-cooked for maximum flavor and tenderness.

25 Jan 2026
Cook time 30 min
Prep time 5 min

Ingredients:

5 oz beef fillet
3/4 cup tomato sauce
3/4 cup mushrooms
1/2 zucchini
1/2 red pepper
2 tsp olive oil

Braised beef with vegetables is a delicious and wholesome dish that combines tender beef fillet with a medley of fresh vegetables. This hearty meal is perfect for any occasion, and the slow cooking method ensures that the flavors meld beautifully together. Follow this recipe for a satisfying and nutritious meal that’s sure to impress.

Instructions:

1. Prepare the Ingredients:
- Slice the mushrooms.
- Chop the zucchini into bite-sized pieces.
- Slice the red pepper into thin strips.

2. Sear the Beef:
- Heat 1 teaspoon of the olive oil in a large pan over medium-high heat.
- Season the beef fillet with salt and pepper.
- Sear the beef in the hot oil, cooking each side for 2-3 minutes until it is browned. Remove the beef from the pan and set aside.

3. Sauté the Vegetables:
- Add the remaining teaspoon of olive oil to the same pan.
- Add the mushrooms, zucchini, and red pepper.
- Sauté the vegetables for about 5-7 minutes, or until they begin to soften and become fragrant.

4. Add the Tomato Sauce:
- Pour the tomato sauce into the pan with the vegetables.
- Stir to combine all the ingredients, ensuring they are well coated with the tomato sauce.

5. Braise the Beef:
- Return the seared beef fillet to the pan.
- Reduce the heat to low, cover the pan, and let simmer for about 25-30 minutes, or until the beef is tender and cooked through.

6. Serve:
- Once the beef is tender, remove the pan from heat.
- Slice the beef and serve it alongside the braised vegetables, ensuring to spoon the tomato sauce over the top.

7. Enjoy:
- Garnish with fresh herbs if desired and serve hot.

Braised beef with vegetables is not only a comforting and flavorful dish but also a nutritious one. The combination of tender beef and well-cooked vegetables makes for a meal that is satisfying and delightful. By following the tips and carefully preparing each ingredient, you can create a dish that stands out and leaves your guests wanting more. Enjoy the delicious results of your hard work!

Braised beef with vegetables FAQ:

What is the recommended cooking time for braising the beef?

The beef fillet should be braised on low heat for about 25-30 minutes, covered, until it becomes tender and cooked through.

How can I tell when the beef is done cooking?

The beef is done when it is tender and easily falls apart with a fork. You can also check with a meat thermometer; the internal temperature should reach at least 145°F (63°C).

Can I substitute the beef fillet with another cut of meat?

Yes, you can substitute beef fillet with other cuts like chuck roast or brisket, but cooking times may vary. Choose a cut that is suitable for braising for best results.

How should I store leftovers from this recipe?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 2-3 months; just ensure to cool the dish completely before freezing.

What vegetables can I use instead of zucchini and red pepper?

You can use other vegetables like carrots, bell peppers, or green beans as substitutes. Just adjust the cooking time based on the vegetables chosen to ensure they are tender.

Tips:

- Cut the beef fillet into uniform pieces to ensure even cooking.

- Sear the beef on all sides before braising to lock in the juices and enhance the flavor.

- Use fresh and in-season vegetables to get the best flavors and nutritional value.

- Don’t rush the braising process; cook on low heat to achieve tender, melt-in-the-mouth beef.

- Season with salt and pepper at the end of cooking to adjust to your preferred taste.

Nutrition per serving

1 Servings
Calories 380kcal
Protein 50g
Carbohydrates 20g
Fiber 6g
Sugar 13g
Fat 22g

Braised beef with vegetables