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Beef and Beans Braised in Tomato Sauce

Just right for a family dinner! Tasty and wholesome! Beef and beans in tomato sauce comes out hearty and rich, and it's very easy to make! Use canned or green beans and the cooking time drops way down and the flavor shifts — so you get three recipes in one.

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Stewed meat with beans in tomato sauce
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Stewed meat with beans in tomato sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 % 11 g
Fats 17 % 4 g
Carbohydrates 38 % 9 g
124 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you braise meat in tomato sauce? Gather all your ingredients. Use meat from any cut you like, though fillet is best. Beef, pork, lamb, or chicken all work — I'm using beef. Trim off any excess, rinse well, and pat dry with paper towels.

  2. Step 2:

    Step 2

    Soak the beans overnight — this is very important, and honestly the hardest part is just remembering to do it the night before ))) If you're using canned or green beans (which is fine), skip this step. The water should fully cover the beans by 3–4 fingers. I used red beans, but white or pinto beans work here too.

  3. Step 3:

    Step 3

    Overnight, my beans roughly doubled in size.

  4. Step 4:

    Step 4

    Drain off the soaking water. Tip the beans into a colander to let the excess liquid run off.

  5. Step 5:

    Step 5

    Cut the meat into pieces of whatever size you like — not too big, not too small.

  6. Step 6:

    Step 6

    Peel the onion, wash it, pat it dry, and chop it finely. Wet your knife with cold water so you don't cry while chopping ))

  7. Step 7:

    Step 7

    Grate the peeled carrot on a medium or coarse grater.

  8. Step 8:

    Step 8

    Sear the meat in a hot skillet with a little vegetable oil. The pan needs to be very hot — that's what gives the meat a crust and keeps all the juices inside. For dishes like this I always reach for an old cast-iron skillet or a Dutch oven; there's a special charm to it.

  9. Step 9:

    Step 9

    Sear the meat until nicely golden brown, stirring.

  10. Step 10:

    Step 10

    Then add the onion and carrot. Lower the heat to medium.

  11. Step 11:

    Step 11

    Stir and fry for 4–5 minutes until the vegetables soften, stirring.

  12. Step 12:

    Step 12

    Add the soaked beans to the meat.

  13. Step 13:

    Step 13

    Pour a cup of water into the pan and stir.

  14. Step 14:

    Step 14

    Cover the pan and braise the dish for 35–45 minutes, stirring occasionally. You can lower the heat to low or medium-low.

  15. Step 15:

    Step 15

    Then add the tomato juice, or tomato paste thinned with water, to the meat.

  16. Step 16:

    Step 16

    Salt it.

  17. Step 17:

    Step 17

    Pepper it.

  18. Step 18:

    Step 18

    Stir and braise, covered, for another 50 minutes.

  19. Step 19:

    Step 19

    The dish is almost ready — squeeze a clove of garlic into it.

  20. Step 20:

    Step 20

    Add the bay leaf.

  21. Step 21:

    Step 21

    Braise for another 10 minutes, then turn off the heat.

  22. Step 22:

    Step 22

    This dish stands on its own and needs no side! For a nice addition, homemade pickles pair perfectly with it.

  23. Step 23:

    Step 23

    Enjoy!

  • I really love dishes like this — everything seems dead simple, it comes together with minimal effort, the ingredients are basic, but the result is finger-licking good and leaves you wanting seconds! A complete, self-sufficient dish that needs no side.
  • Use an oil with a high smoke point for braising! Any oil is only good up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain a lot of unfiltered organic particles that start burning quickly. Refined oils stand up to heat better and have a higher smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Fiery red beans - 23  kcal/100g
  • Fresh frozen beans in a package (300 g.) - 102  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Table salt - 0  kcal/100g
  • Tomato juice - 21  kcal/100g

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