🍽️ FittestMe.aiFoodsNutrients

Braised Vegetables or Meats Recipe

French · Main course · 105 min total

A comforting one-pot dish where ingredients are slowly cooked in a flavorful liquid until tender and rich. This versatile recipe works for both vegetables and meats.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound beef chuck or mixed vegetables (carrots, potatoes, celery), cut into chunks
• 2 tablespoons tomato paste
• 1 cup red wine or beef broth
• 2 cups beef broth or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and garlic, sauté until softened, about 5 minutes.
2. Add meat or vegetables and cook until browned on all sides, about 5-7 minutes.
3. Stir in tomato paste and cook for 1 minute. Pour in wine or broth, scraping up any browned bits from the bottom.
4. Add remaining broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours (or 45 minutes for vegetables) until tender.
5. If desired, mix flour with 2 tablespoons water to make a slurry, stir into pot, and cook for 5 more minutes to thicken. Remove bay leaf before serving.

Tips

• For extra flavor, sear meat in batches to avoid overcrowding.
• Store leftovers in the refrigerator for up to 3 days; flavors improve overnight.
• Serve over mashed potatoes, rice, or with crusty bread.

More about Braised vegetables or meats →

AI estimate may be inaccurate · Terms