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Braised Beef with Root Vegetables and Tomato Reduction
Braised Beef with Root Vegetables and Tomato Reduction

Braised Beef with Root Vegetables and Tomato Reduction
A hearty and flavorful dinner featuring tender braised beef with seasonal root vegetables and a rich tomato reduction.
Braised Beef with Root Vegetables and Tomato Reduction
Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 200
    g
     carrot
  • 150
    g
     parsnip
  • 300
    g
     potato
  • 3
    item
     tomato
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 500
    ml
     beef stock
  • 1
    tsp
     thyme
  • 1
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 120 minutes
Braised Beef with Root Vegetables and Tomato Reduction
Instructions:
  1. Preheat oven to 160°C.
  2. Season beef with salt and pepper.
  3. Heat olive oil in a large ovenproof pot over medium-high heat.
  4. Brown the beef on all sides, then remove from pot.
  5. Add chopped onion and garlic to the pot, sauté until soft.
  6. Add chopped carrots, parsnips, and potatoes, cook for 5 minutes.
  7. Stir in chopped tomatoes and cook until they start to break down.
  8. Return beef to the pot, add beef stock, thyme, and bay leaf.
  9. Bring to a simmer, cover, and transfer to the oven.
  10. Braise for about 2 hours or until beef is tender.
  11. Remove bay leaf before serving.
Nutrition Per Serving 1700 g Per 100g
Energy 1046 kcal 62 kcal
Protein 90 g 5.3 g
Fibre 15 g 0.9 g
Salt 2 g 0.1 g
Sugar 20 g 1.2 g
Carbohydrates 110 g 6.5 g
Fat 50 g 2.9 g
  • 500
    g
     beef chuck
  • 200
    g
     carrot
  • 150
    g
     parsnip
  • 300
    g
     potato
  • 3
    item
     tomato
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 500
    ml
     beef stock
  • 1
    tsp
     thyme
  • 1
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 160°C.

Season beef with salt and pepper.

Heat olive oil in a large ovenproof pot over medium-high heat.

Brown the beef on all sides, then remove from pot.

Add chopped onion and garlic to the pot, sauté until soft.

Add chopped carrots, parsnips, and potatoes, cook for 5 minutes.

Stir in chopped tomatoes and cook until they start to break down.

Return beef to the pot, add beef stock, thyme, and bay leaf.

Bring to a simmer, cover, and transfer to the oven.

Braise for about 2 hours or until beef is tender.

Remove bay leaf before serving.

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