Braised beef with vegetables

Braised beef with vegetables is an excellent choice for a hearty lunch or dinner for the whole family. During cooking, the meat becomes tender, easily breaks apart into fibers, and absorbs the juices and aromas of the vegetables. This dish is versatile in the choice of vegetables: both fresh and frozen can be used, depending on the season and personal preferences, which makes it variable and suitable for any taste.

Yield: 6 servings.

Caloric content: 99 kcal per 100 grams of the dish.

Cooking time: 1.5 hours.

Ingredients

• beef (meat) – 650 g;
• potatoes – 500 g;
• carrots – 150 g;
• white onion – 130 g;
• garlic – 2 large cloves;
• green beans – 130 g;
• bell pepper – 150 g;
• white cabbage – 200 g;
• bay leaves – 2 pcs;
• rock salt – to taste.

Additionally, you will need 50 grams of butter and the same amount of vegetable oil for frying the meat and vegetables. Also – 1 tablespoon of frozen herbs or 30 grams of fresh.

Preparation

1. Prepare the ingredients for cooking braised beef with vegetables in a frying pan. If young veal is used instead of beef, the cooking time will be halved. The set of vegetables can be varied to your taste by replacing unwanted or unavailable items with others.

2. Since the meat cooks longer than the vegetables, it is best to start with it. Cut the beef into pieces about 2.5 centimeters. (Do not cut off any sinews or membranes, as they will soften and dissolve during braising.)

3. In a deep frying pan or a heavy-bottomed pot, melt a mixture of butter and vegetable oil.

4. Place all the meat there and start frying over high heat (do not salt).

5. Turn the pieces every 2-3 minutes until they acquire a light golden crust.

6. Meanwhile, slice the onion into thin half-rings and cut the carrots into sticks.

7. Add the chopped vegetables to the frying pan.

8. Stir everything, reduce the heat to medium, and simmer the mixture covered for 10 minutes.

9. Then pour in hot water to almost cover the meat pieces.

10. Add bay leaves and salt. Cover the frying pan again and continue braising over medium heat (to achieve a clear boil) for another 1 hour.

11. Cut the cabbage into medium cubes.

12. Prepare the potatoes in a similar shape.

13. After the allotted time, transfer them to the meat.

14. There is very little liquid left in the frying pan, so you should pour in hot water again to cover the loaded ingredients.

15. Immediately add the chopped cabbage.

16. Along with it – the bell pepper and green beans. Mix everything.

17. Finely chop the garlic.

18. Add it to the frying pan, distributing it evenly throughout the mixture.

19. Continue to simmer the beef with vegetables under the lid for half an hour. At this stage, check the mixture for salt – add it to taste.

20. Finally (about 2 minutes before finishing), season the dish with fresh or frozen herbs.

Braised beef with vegetables is served hot – piping hot. For those who enjoy a little spice, chili pepper can be added to the plate, and the dish should definitely be sprinkled with fresh parsley or cilantro. The pieces of meat have softened perfectly and become very tender. The vegetable medley complements the meaty idyll in the best way, making the flavor richer and more robust.