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Recipe details

Braised Beef with Carrots and Tomato

EN RU

Tender braised beef with carrots and tomato in a savory broth, served as a one-person dinner portion.

≈ 173 kcal/100 g · ≈ 598 kcal/serving

55 minEasyOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef chuck, trimmed and cut into 1-inch cubes170 g
olive oil15 ml
yellow onion, diced75 g
carrot, sliced70 g
garlic cloves, minced2 pcs
tomato paste16 g
low-sodium beef broth180 ml
dried thyme1 g
kosher salt1.5 g
black pepper0.3 g
fresh parsley, chopped8 g

Cookware and utensils

Dutch oven or heavy lidded skillet
Chef’s knife
Cutting board
Wooden spoon
Measuring spoons
Instant-read thermometer

Directions

01
Pat the beef dry with paper towels.
Products
beef chuck, trimmed and cut into 1-inch cubes — 170 g
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season the beef with salt and black pepper.
Products
beef chuck, trimmed and cut into 1-inch cubes — 170 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the olive oil in the Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
04
Brown the beef on two sides.
Products
beef chuck, trimmed and cut into 1-inch cubes — 170 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
05
Add the onion and carrot to the pot.
Products
yellow onion, diced — 75 g; carrot, sliced — 70 g
Action
Add
Time
1 min
Temperature
Medium-high heat
06
Sauté the vegetables until the onion softens.
Products
yellow onion, diced — 75 g; carrot, sliced — 70 g
Action
Sauté
Time
4 min
Temperature
Medium heat
07
Stir in the garlic, tomato paste, and thyme.
Products
garlic cloves, minced — 2 pcs; tomato paste — 16 g; dried thyme — 1 g
Action
Stir
Time
1 min
Temperature
Medium heat
08
Pour in the beef broth.
Products
beef chuck, trimmed and cut into 1-inch cubes — 180 ml
Action
Pour
Time
1 min
Temperature
Medium heat
09
Cover the pot and simmer the beef until tender.
Products
beef chuck, trimmed and cut into 1-inch cubes — 170 g; beef chuck, trimmed and cut into 1-inch cubes — 180 ml
Action
Braise
Time
35 min
Temperature
Low simmer
10
Check that the thickest beef pieces reach at least 145°F/63°C.
Products
beef chuck, trimmed and cut into 1-inch cubes — 170 g
Action
Check temperature
Time
1 min
Temperature
At least 145°F/63°C internal temperature
11
Top the braise with parsley and serve.
Products
fresh parsley, chopped — 8 g
Action
Garnish
Time
1 min
Temperature
Hot

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