Detailed step-by-step recipe with photos: Step 1
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Prepare ingredients: Beef can be used fresh or frozen. Tenderloin, shoulder, or other cuts with a little fat will do. You should also wash and peel the carrots and potatoes. You can use any potato. Wash and peel the carrots too.
Tip: Any onion you have on hand will do. The recipe uses leek — its pleasant aroma perfectly complements this dish.
My version of Homemade Beef and Vegetable Roast uses crushed frozen, seedless tomatoes and a dash of basil. I make this preparation in the summer season. You can just take frozen tomatoes — 50-100 g more. Or use pureed tomatoes in their own juice. Fresh ones are also suitable, you can take a little more of them.
Broth makes the roast richer and tastier, but if you don’t have it on hand, take water. You can do the same with wine — replace it with water or broth.
Tip: wine can be used both white and red. However, you should choose dry types, not semi-sweet ones.
Celery perfectly complements the other ingredients and enriches the taste, so I don’t recommend excluding it. But green beans can be replaced with part of carrots or potatoes. But it makes the roast more beautiful.
For seasonings, I only chose a pinch of dried rosemary. You can take 1 small sprig of fresh or replace it with thyme. Due to the use of celery, wine and summer tomatoes with a pronounced taste, additional aromatic spices are not required here.
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Step 2
Heat 3 tbsp in a deep roasting pan (I use 4 liters, you can use 5 liters) or a non-stick pan. l. olive oil. Remove tendons from the meat and cut into 2-3 cm cubes.
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Step 3
Place the meat in a bowl, sprinkle with flour and black pepper, mix thoroughly.
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Step 4
Place half of the meat in well-heated oil — in 1 layer, so that the pieces are well fried. Fry over high heat for 3-4 minutes until the color changes and the crust is light golden brown. Then transfer the meat to a separate bowl and place the second portion in the roasting pan, adding 1-2 tbsp. l. oils
Important: If using a non-stick Dutch oven or pan, do not turn the heat to high. It is enough to set 5/6 and lower for an electric stove.
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Step 5
While the meat is roasting, coarsely chop the carrots. I use a curly knife to cut into circles 1.5-2 cm thick. The larger the diameter of the carrots, the thinner the circles.
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Step 6
Coarsely chop the potatoes. The pieces may be slightly larger than carrots. During simmering, even large pieces will have time to cook.
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Step 7
Cut the onion into slices.
Tip: If you use red, white or onion, cut it into half rings.
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Step 8
Coarsely chop the celery; no need to cut the stalks in half.
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Step 9
Using a slotted spoon, transfer the second batch of meat to the first batch in a bowl.
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Step 10
Add chopped leeks to the mixture of juice and oil left after frying the meat. Fry over high heat for 3-4 minutes.
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Step 11
Squeeze 1-2 cloves of garlic onto the onion and heat for 1 minute.
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Step 12
Place the meat in the roasting pan and stir.
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Step 13
Pour in beef broth. It can be warm or room temperature — it doesn't matter.
Tip: if there are brown marks on the bottom from meat and onions, mix the contents thoroughly, using a spatula to scrape off any stuck parts of the food from the bottom.
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Step 14
Add grated or chopped tomatoes and tomato paste to the meat and onions. Mix.
Tip: If using fresh tomatoes, cut them into pieces. The skin can be removed by placing the tomatoes in boiling water for 1 minute. But this is not a required step.
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Step 15
Place green beans, carrots, and celery in a roasting pan.
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Step 16
Add potatoes. Pour in 250 ml of dry red wine.
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Step 17
Add rosemary and mix thoroughly.
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Step 18
Cover with a lid, place on the stove and bring to a boil over medium heat. This takes 10-15 minutes. Then reduce the heat to medium or slightly lower (3/6 for an electric stove) and simmer the dish for at least 1.5 hours.
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Potatoes with meat for dinner: 10 delicious options
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Step 19
10 minutes before the roast beef is ready, add salt, stir, and cover with a lid.
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Step 20
Place the finished roast beef with home-style vegetables on plates, garnish with microgreens or parsley and serve. Bon appetit!
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