Beef and Vegetables Clay Pot
Savor the rich flavors of our Beef and Vegetable Clay Pot, a hearty dish that brings comfort to your dining table! Tender beef is slow-cooked with vibrant veggies in a rustic clay pot, allowing all the delicious juices to meld together. Pair it with crusty bread for the ultimate cozy meal that will have everyone asking for seconds!
Prep
15
min
Cook
90
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 red bell pepper
- 1 green bell pepper
- 10 garlic cloves
- 1 large onion
- 1 tbsp pepper paste (15 ml)
- 500 g baby potatoes (17.6 oz)
🥩Meat & Seafood(2)
- 800 g beef, cut into cubes (1.76 lbs)
- 1 1/2 cups water or beef stock (360 ml)
🫙Pantry Staples(2)
- 4 tbsp olive oil (60 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(3)
- 1 tsp 7 spice (5 ml)
- 1 tsp paprika (5 ml)
- Salt and black pepper to taste
📦Other(1)
- 250 g cherry tomatoes (8.82 oz)
Nutrition (per serving)
Calories
708
Protein
43g
Carbs
37g
Fat
43g
👨🍳 Instructions
- 1
Place the beef and vegetables in the clay pot.
- 2
Add the baby potatoes, garlic cloves, and bell peppers.
- 3
In a bowl, mix together the olive oil, tomato paste, pepper paste, paprika, 7 spice, salt, and black pepper.
- 4
Pour the mixture over the beef and vegetables.
- 5
Add 1 1/2 cups of hot water or beef stock.
- 6
Cover the pot and bake at 180°C for 1 1/2 hours.
- 7
Uncover and bake at 200°C for 20-30 minutes until golden and tender.
💡 Pro Tips
- ✓Sear the beef cubes at 160°C for 8-10 minutes in the clay pot before adding vegetables and liquid to develop a Maillard crust that adds savory depth, then proceed with vegetable addition.technique160°C, 8-10 minutes pre-sear
- ✓Cut baby potatoes to 35-40mm diameter and add them 15 minutes after starting the 180°C braise so they finish cooking simultaneously with 800g beef cubes (collagen conversion takes ~90 minutes total).timing35-40mm size, add at 15-minute mark
- ✓Pre-warm the clay pot with 30 minutes of soaking in cool water before use to allow porous material to absorb moisture, then heat gradually to 180°C to prevent thermal shock and cracking.equipment30-minute soak, gradual heating
- ✓Add bell peppers and cherry tomatoes only after the 180°C phase, during the final 200°C uncovered stage, because their sugars caramelize at higher temps and their cell walls break down in prolonged braising, losing texture.timingAdd during 200°C finish phase only
- ✓Mix paste ingredients with olive oil at 1:4 ratio (tomato paste to oil) and emulsify for 60 seconds to create a stable suspension that coats meat evenly rather than pooling at the bottom.ingredient1:4 paste-to-oil ratio, 60-second emulsification
Share this recipe
Prep
15
min
Cook
90
min
Serves
4
people
Level
intermediate
Share this recipe
Beef and Vegetables Clay Pot
Savor the rich flavors of our Beef and Vegetable Clay Pot, a hearty dish that brings comfort to your dining table! Tender beef is slow-cooked with vibrant veggies in a rustic clay pot, allowing all the delicious juices to meld together. Pair it with crusty bread for the ultimate cozy meal that will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 red bell pepper
- 1 green bell pepper
- 10 garlic cloves
- 1 large onion
- 1 tbsp pepper paste (15 ml)
- 500 g baby potatoes (17.6 oz)
🥩Meat & Seafood(2)
- 800 g beef, cut into cubes (1.76 lbs)
- 1 1/2 cups water or beef stock (360 ml)
🫙Pantry Staples(2)
- 4 tbsp olive oil (60 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(3)
- 1 tsp 7 spice (5 ml)
- 1 tsp paprika (5 ml)
- Salt and black pepper to taste
📦Other(1)
- 250 g cherry tomatoes (8.82 oz)
Nutrition (per serving)
Calories
708
Protein
43g
Carbs
37g
Fat
43g
👨🍳 Instructions
- 1
Place the beef and vegetables in the clay pot.
- 2
Add the baby potatoes, garlic cloves, and bell peppers.
- 3
In a bowl, mix together the olive oil, tomato paste, pepper paste, paprika, 7 spice, salt, and black pepper.
- 4
Pour the mixture over the beef and vegetables.
- 5
Add 1 1/2 cups of hot water or beef stock.
- 6
Cover the pot and bake at 180°C for 1 1/2 hours.
- 7
Uncover and bake at 200°C for 20-30 minutes until golden and tender.
💡 Pro Tips
- ✓Sear the beef cubes at 160°C for 8-10 minutes in the clay pot before adding vegetables and liquid to develop a Maillard crust that adds savory depth, then proceed with vegetable addition.technique160°C, 8-10 minutes pre-sear
- ✓Cut baby potatoes to 35-40mm diameter and add them 15 minutes after starting the 180°C braise so they finish cooking simultaneously with 800g beef cubes (collagen conversion takes ~90 minutes total).timing35-40mm size, add at 15-minute mark
- ✓Pre-warm the clay pot with 30 minutes of soaking in cool water before use to allow porous material to absorb moisture, then heat gradually to 180°C to prevent thermal shock and cracking.equipment30-minute soak, gradual heating
- ✓Add bell peppers and cherry tomatoes only after the 180°C phase, during the final 200°C uncovered stage, because their sugars caramelize at higher temps and their cell walls break down in prolonged braising, losing texture.timingAdd during 200°C finish phase only
- ✓Mix paste ingredients with olive oil at 1:4 ratio (tomato paste to oil) and emulsify for 60 seconds to create a stable suspension that coats meat evenly rather than pooling at the bottom.ingredient1:4 paste-to-oil ratio, 60-second emulsification