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Beef with vegetables in a cauldron

Beef and vegetables in a cauldron

A simple recipe for a hearty family lunch or dinner! Braising beef with vegetables in a cauldron is a real pleasure. The meat soaks up the vegetable juices and spices, turning out juicy, tender, and full of flavor. You don't even need a side dish—the vegetables braised right alongside the meat take care of that.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef

600

Water

500

Carrots

150

Onion (small)

Bell pepper

Vegetable oil

Tomato paste

Dry spices (for meat)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 8 g

Fats 31 % 5 g

Carbohydrates 19 % 3 g

86 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make beef and vegetables in a cauldron? It's easy! First, gather the ingredients from the list. You can swap the beef for veal. Feel free to adjust the vegetables to your taste. You can replace the tomato paste with ketchup or fresh tomatoes, chopped or puréed in a blender. Swap the water for beef or chicken broth if you like. You can even replace part of the water with dry red wine.
Step 2:

You want boneless beef with no large, tough sinews—just the lean meat. Rinse it and be sure to pat it dry with paper towels; otherwise the excess moisture will keep it from searing and it will steam instead. Cut the beef into serving-size pieces. You can use meat from any part of the animal—I'm using the top round.
Step 3:

Peel the carrots and cut them into medium pieces.
Step 4:

Core and seed the bell peppers and cut them into medium pieces or strips.
Step 5:

Cut the onion into half-rings or quarters, whichever you prefer.
Step 6:

Heat the vegetable oil in a cauldron over high heat. Add the beef and fry, stirring, for 5–8 minutes until golden brown.
Step 7:

Add the tomato paste, salt, pepper, and meat spices, stir well, and cook, stirring, for another 1–2 minutes. If you use a store-bought spice blend, read the label first. These mixes often already contain salt, so keep that in mind—otherwise you risk over-salting or over-peppering the dish.
Step 8:

Pour hot water or broth into the cauldron. If you're using red wine for part of the liquid, add it along with the water.
Step 9:

Bring everything to a boil, then cover and simmer over low heat (I use setting 2–3 out of 9) for about 40 minutes or longer, until the beef is tender.
Step 10:

Add the prepared vegetables to the meat and stir. Pour in a little more hot water if needed. Cover and simmer for another 15–20 minutes or longer, until the vegetables are done. Adjust the salt and pepper to taste at the end. Turn off the heat and let the beef and vegetables rest, covered, for 10 minutes. Enjoy!

Keep in mind that how you thaw your ingredients has a lot to do with the quality and flavor of the finished dish. For tips on doing it right and choosing the best method, see the article on defrosting.
Since everyone's tolerance for salty, sweet, bitter, sharp, sour, and hot flavors is different, always add spices and seasonings to your own taste! If you're reaching for a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).
Oils are only healthy up to a certain temperature—the smoke point, where the oil starts to burn and forms toxic compounds, including carcinogens. For help choosing the right frying temperature and the best oil for the job (and which to skip altogether), read more here.