Mediterranean shepherds discovered that cooking beef with wild herbs at high altitude creates enzymes that naturally tenderize tough cuts.
Tender Beef with Vegetables
Dive into a bowl of pure comfort with our Tender Beef with Vegetables! Picture juicy beef, slow-cooked to perfection, mingling with vibrant carrots and hearty potatoes, all enveloped in a rich, savory sauce that brings every bite to life. This dish is not just a meal; it’s a family favorite that transforms dinner time into a delightful feast!
Prep
15
min
Cook
90
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 3-4 carrots (cut in half lengthwise)
- 1 clove garlic
- 10-15 small onions (whole, peeled)
- 300g baby potatoes (peeled) (10.6 oz)
- A little water (if needed during cooking)optional
🥩Meat & Seafood(1)
- 1 kg beef (cut into portions) (2.21 lbs)
🥛Dairy & Eggs(1)
- 2 tbsp butter (28 g)
🫙Pantry Staples(4)
- 2 tbsp flour (30 ml)
- 3 tbsp olive oil (45 ml)
- 1 tbsp tomato paste (15 ml)
- 1 liter vegetable broth (4.23 cup)
🧂Spices & Seasonings(2)
- 1-2 sprigs rosemary
- Salt and freshly ground pepper
👨🍳 Instructions
- 1
Put a pan on the heat, add the olive oil, sauté the potatoes, onions, and carrots until they change color and set aside.
- 2
In a pot on the heat, add olive oil, add the beef slices and sauté well until they are browned.
- 3
Remove the beef and set aside. In the same pot, add the butter and let it melt, then add the flour and mix well.
- 4
Pour in the broth and tomato paste, add the beef slices, fresh rosemary, fresh pepper, salt, and garlic. Let it boil for 40 minutes.
- 5
Then add the vegetables, pour in additional water until covered, and let it boil for about 1.5 hours. During cooking, add water as needed to achieve a velvety sauce.
💡 Pro Tips
- ✓Sear beef at 400-450°F surface temperature to trigger the Maillard reaction, which creates over 600 flavor compounds that won't develop during the braising phase.technique400-450°F surface temp
- ✓Create a blonde roux by cooking butter and flour for 3-4 minutes at medium heat until it smells nutty - this eliminates raw flour taste and provides better thickening power.technique3-4 minutes
- ✓Add vegetables after 40 minutes of braising because root vegetables break down after 90+ minutes of cooking, turning mushy instead of tender.timing40 minutes delay
- ✓Maintain liquid at 185-195°F during braising - true boiling at 212°F makes meat fibers contract violently and expel moisture, creating tough texture.technique185-195°F
- ✓Cut beef against the grain in 1-inch pieces before cooking because this shortens muscle fibers by up to 75%, making the final dish more tender to chew.technique1-inch pieces, 75% fiber reduction
Share this recipe
Prep
15
min
Cook
90
min
Serves
4
people
Level
intermediate
Share this recipe
Mediterranean shepherds discovered that cooking beef with wild herbs at high altitude creates enzymes that naturally tenderize tough cuts.
Tender Beef with Vegetables
Dive into a bowl of pure comfort with our Tender Beef with Vegetables! Picture juicy beef, slow-cooked to perfection, mingling with vibrant carrots and hearty potatoes, all enveloped in a rich, savory sauce that brings every bite to life. This dish is not just a meal; it’s a family favorite that transforms dinner time into a delightful feast!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 3-4 carrots (cut in half lengthwise)
- 1 clove garlic
- 10-15 small onions (whole, peeled)
- 300g baby potatoes (peeled) (10.6 oz)
- A little water (if needed during cooking)optional
🥩Meat & Seafood(1)
- 1 kg beef (cut into portions) (2.21 lbs)
🥛Dairy & Eggs(1)
- 2 tbsp butter (28 g)
🫙Pantry Staples(4)
- 2 tbsp flour (30 ml)
- 3 tbsp olive oil (45 ml)
- 1 tbsp tomato paste (15 ml)
- 1 liter vegetable broth (4.23 cup)
🧂Spices & Seasonings(2)
- 1-2 sprigs rosemary
- Salt and freshly ground pepper
👨🍳 Instructions
- 1
Put a pan on the heat, add the olive oil, sauté the potatoes, onions, and carrots until they change color and set aside.
- 2
In a pot on the heat, add olive oil, add the beef slices and sauté well until they are browned.
- 3
Remove the beef and set aside. In the same pot, add the butter and let it melt, then add the flour and mix well.
- 4
Pour in the broth and tomato paste, add the beef slices, fresh rosemary, fresh pepper, salt, and garlic. Let it boil for 40 minutes.
- 5
Then add the vegetables, pour in additional water until covered, and let it boil for about 1.5 hours. During cooking, add water as needed to achieve a velvety sauce.
💡 Pro Tips
- ✓Sear beef at 400-450°F surface temperature to trigger the Maillard reaction, which creates over 600 flavor compounds that won't develop during the braising phase.technique400-450°F surface temp
- ✓Create a blonde roux by cooking butter and flour for 3-4 minutes at medium heat until it smells nutty - this eliminates raw flour taste and provides better thickening power.technique3-4 minutes
- ✓Add vegetables after 40 minutes of braising because root vegetables break down after 90+ minutes of cooking, turning mushy instead of tender.timing40 minutes delay
- ✓Maintain liquid at 185-195°F during braising - true boiling at 212°F makes meat fibers contract violently and expel moisture, creating tough texture.technique185-195°F
- ✓Cut beef against the grain in 1-inch pieces before cooking because this shortens muscle fibers by up to 75%, making the final dish more tender to chew.technique1-inch pieces, 75% fiber reduction