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Braised Beef with Tomato and Root Vegetable Stew
Braised Beef with Tomato and Root Vegetable Stew

Braised Beef with Tomato and Root Vegetable Stew
A hearty and nutritious stew featuring tender braised beef, seasonal root vegetables, and tomatoes.
Braised Beef with Tomato and Root Vegetable Stew
Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 3
    item
     tomato
  • 200
    g
     carrot
  • 150
    g
     parsnip
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 500
    ml
     beef stock
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 120 minutes
Braised Beef with Tomato and Root Vegetable Stew
Instructions:
  1. Heat olive oil in a large pot over medium-high heat.
  2. Season beef with salt and pepper, then brown on all sides in the pot.
  3. Remove beef and set aside. In the same pot, add chopped onion and garlic; sauté until soft.
  4. Add chopped tomatoes, carrots, and parsnips; cook for 5 minutes.
  5. Return beef to the pot. Add beef stock, thyme, and bay leaf.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 hours until beef is tender.
  7. Adjust seasoning with salt and pepper before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 574 kcal 48 kcal
Protein 50 g 4.2 g
Fibre 8 g 0.7 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 40 g 3.3 g
Fat 30 g 2.5 g
  • 500
    g
     beef chuck
  • 3
    item
     tomato
  • 200
    g
     carrot
  • 150
    g
     parsnip
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 500
    ml
     beef stock
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

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

Season beef with salt and pepper, then brown on all sides in the pot.

Remove beef and set aside. In the same pot, add chopped onion and garlic; sauté until soft.

Add chopped tomatoes, carrots, and parsnips; cook for 5 minutes.

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

Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 hours until beef is tender.

Adjust seasoning with salt and pepper before serving.

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