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Stewed beef with vegetables in a cast iron pot. Stewed meat.

Slow-Cooked Beef with Vegetables in a Cast-Iron Pot (Braised Meat)

Long, slow cooking — wholesome, tasty, and a little out of the ordinary. This recipe is cooked over coals in a cast-iron pot, which is exactly why the meat and vegetables turn out so remarkably good: the slow braise makes the beef fall apart and melt in your mouth.

The Patricks channel

Recipe author

Stewed beef with vegetables in a cast iron pot. Stewed meat.

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Composition / ingredients

Servings:

Beef

1.5

Bell pepper

400

Mushrooms

400

Tomatoes

700

Garlic

Onion

600

Water

150

Salt

Ground black pepper

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 10 g

Fats 19 % 3 g

Carbohydrates 19 % 3 g

79 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The recipe is very simple. Prep the vegetables and meat. Cut the mushrooms into large chunks.
Step 2:

Cut the onion into half-moons.
Step 3:

Cut the peppers into long strips.
Step 4:

Cut the tomatoes into wedges.
Step 5:

Cut the carrots into pieces.
Step 6:

Cut the meat into medium pieces.
Step 7:

Lay a layer of meat in the bottom of the cast-iron pot. Set a sprig of rosemary on top. Salt and pepper.
Step 8:

Next, a layer of onion.
Step 9:

Then the carrots.
Step 10:

A layer of mushrooms. Salt and pepper to taste.
Step 11:

A layer of peppers, tomatoes, and crushed garlic.
Step 12:

To keep the dish from scorching, add 100 ml (about 1/2 cup) of water.
Step 13:

Put it in the oven to slow-cook for 6 to 8 hours. When the time is up, the dish is ready.

Beef slow-cooked with vegetables in a cast-iron pot this way comes out incredibly tasty and tender. You can use the same method in a regular home oven — and not only with beef or veal; you just need to dial in the right settings. Slow-braised meat like this develops a texture that pulls apart into strands at the touch of a fork. In a pot in the oven, the cooking time is at least four hours, and everything cooks down beautifully in that time. If you do go the home-oven route, use cast-iron cookware and set it up like this: cook for one hour at 350°F (180°C), then lower the oven to 275°F (140°C) and braise for about three hours. You don't have to use beef here — any meat you like will work. Avoid aluminum cookware, since it's hard to control the temperature and food can scorch. Clay pots are excellent. And with the right braise setting, a slow cooker can handle this too. The layered approach shown here is very handy for feeding a family, especially for having breakfast ready in the morning: load everything into the pot overnight and wake up to a finished meal. Enjoy!