Lenten beef in pots with vegetables
4 servings
90 minutes
Lean beef in pots with vegetables is a true embodiment of home comfort and European culinary traditions. Baked meat, tenderly soaked in the juices of fresh vegetables, acquires a rich aroma and softness. Beef fried to a golden crust becomes the dish's foundation, while juicy peppers, cabbage, and beans provide freshness and lightness. This dish not only delights the taste but is also perfect for those who watch their diet as it combines the benefits of vegetables with protein richness. Ideal for a leisurely family dinner or a cozy evening with loved ones. It is recommended to serve it directly in pots to preserve warmth and aromas, complemented by fresh herbs and crispy bread.
1
Preheat the oven to 200 degrees.
2
Pour a little olive oil into the pan and place it on the heat.
- Olive oil: 3 teaspoons
3
At this time, cut the beef into cubes, about 1-2 cm, and then fry it until a crust forms and the moisture evaporates. You can add spices to taste; I only add pepper.
- Lean beef: 400 g
- Ground black pepper: to taste
4
Chop the onion and pepper into cubes. Prepare Brussels sprouts, broccoli, and beans; I don't cut them as I like the vegetables large. For more juiciness, you can take another tomato and also chop it into cubes.
- Onion: 1 piece
- Red sweet pepper: 1 piece
- Broccoli: 100 g
- Brussels sprouts: 100 g
- Green beans: 70 g
5
After the beef is cooked, sauté the onion in this pan over low heat without adding oil.
- Onion: 1 piece
6
While the onion is frying, grease the pots with olive oil, place beef at the bottom (you can lightly pepper and salt it), then add the fried onion, and on top the vegetables (I use frozen vegetables as they will release more juice).
- Olive oil: 3 teaspoons
- Lean beef: 400 g
- Onion: 1 piece
- Red sweet pepper: 1 piece
- Broccoli: 100 g
- Brussels sprouts: 100 g
- Green beans: 70 g
- Salt: to taste
- Ground black pepper: to taste
7
We send our pots to the oven, setting it to 150-170 degrees for 1.5 hours.
