Braised Beef with Vegetables is a hearty, comforting dish with fork-tender meat and soft, flavorful vegetables in a rich sauce. Perfect for chilly evenings and family dinners, this meal pairs beautifully with rice, mashed potatoes, or crusty bread.
What Goes Into This Braised Beef with Vegetables
- 800 g to 1 kg (1.75 to 2.2 lb) beef chuck, shoulder, or shank (best cuts for braising)
- 2 to 3 onions
- 2 carrots
- 1 green pepper (optional)
- 2 tablespoons oil or lard
- 1 tablespoon red pepper (paprika)
- 1 tablespoon tomato paste or 1 grated tomato
- 1 bay leaf
- 5 to 6 black peppercorns
- Salt to taste
- 1 teaspoon sugar (optional)
- 1 teaspoon flour (optional, for thickening)
- 700 milliliters (about 3 cups) hot water or broth (beef needs a bit more liquid)
- Fresh parsley for sprinkling
How to Make Braised Beef with Vegetables
- Cut the beef into large cubes. Slice the onions into half moons, the carrots into rings, and the pepper into strips.
- In a deep saucepan, heat the oil or lard over medium-high heat. Add the beef and brown it well on all sides. This step is important for flavor.
- Stir in the onions and carrots. Cook until the onions are soft and golden, about 5–7 minutes.
- Remove the pan from the heat, then add the red pepper and tomato paste (or grated tomato). Stir well to combine.
- Pour in the hot water or broth. Add salt, bay leaf, peppercorns, and sugar if using.
- Return the pan to low heat, cover, and let it simmer gently for 90 to 120 minutes, or until the beef is very tender and the sauce has thickened.
- If you want a thicker sauce, whisk the flour with a bit of cold water and add it to the pot about 10 minutes before serving.
- Just before serving, sprinkle with fresh parsley.
Why This Braised Beef with Vegetables Works So Well
Beef chuck and shoulder are ideal for slow cooking. As they braise, the connective tissue breaks down, creating a deep, rich sauce and incredibly tender meat. This makes the dish even more flavorful than the pork version.
Best Ways to Serve It
Serve with:
- Rice
- Mashed potatoes
- Fresh crusty bread
- Polenta or pasta
A side of green beans or a fresh salad balances the richness perfectly.
Helpful Tricks
Storage Tips: Keeps in the fridge up to 3 days and tastes even better the next day.
Freezing: Freezes very well once cooled.
Flavor Variations: Add potatoes, zucchini, thyme, or rosemary for a twist.
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Chuck, shoulder, shank, or brisket all work beautifully.
Is this good for meal prep?
Absolutely. The flavor improves overnight.
Can I make this in a slow cooker?
Yes. Cook on low for 7–8 hours after browning the meat and sautéing the vegetables.
This Braised Beef with Vegetables is rich, deeply comforting, and perfect for a satisfying homemade meal.
Braised Beef with Vegetables
A hearty and comforting dish with fork-tender meat and soft vegetables in a rich sauce, perfect for chilly evenings and family dinners.
Main Ingredients
- 800 to 1000 g beef chuck, shoulder, or shank (Best cuts for braising)
- 2 to 3 pieces onions
- 2 pieces carrots
- 1 piece green pepper (optional)
- 2 tablespoons oil or lard
- 1 tablespoon red pepper (paprika)
- 1 tablespoon tomato paste or 1 grated tomato
- 1 leaf bay leaf
- 5 to 6 pieces black peppercorns
- to taste salt
- 1 teaspoon sugar (optional)
- 1 teaspoon flour (optional, for thickening)
- 700 milliliters hot water or broth (beef needs a bit more liquid)
- to sprinkle fresh parsley (for garnishing)
Preparation
- Cut the beef into large cubes. Slice the onions into half moons, the carrots into rings, and the pepper into strips.
Cooking
- In a deep saucepan, heat the oil or lard over medium-high heat. Add the beef and brown it well on all sides.
- Stir in the onions and carrots. Cook until the onions are soft and golden, about 5–7 minutes.
- Remove the pan from the heat, then add the red pepper and tomato paste (or grated tomato). Stir well to combine.
- Pour in the hot water or broth. Add salt, bay leaf, peppercorns, and sugar if using.
- Return the pan to low heat, cover, and let it simmer gently for 90 to 120 minutes, or until the beef is very tender and the sauce has thickened.
- If you want a thicker sauce, whisk the flour with a bit of cold water and add it to the pot about 10 minutes before serving.
- Just before serving, sprinkle with fresh parsley.
This dish keeps in the fridge up to 3 days and tastes even better the next day. It freezes very well once cooled. Flavor variations include adding potatoes, zucchini, thyme, or rosemary.
