These beef and buckwheat clay pots are comfort food at its best — tender beef, earthy mushrooms and nutty buckwheat slow-baked together until everything is rich and fragrant. The pots do all the work, sealing in juices and herbs with no extra water needed. It is a hearty one-pot dinner that feels rustic, warming and wonderfully effortless.
Ingredients
- 350 g (12 oz) beef (tender cut)
- 60 g (1/2 onion) onion
- 2 garlic cloves
- 20 ml (4 tsp) olive oil
- 50 g (1 stalk) celery
- 100 g (1 medium) carrot
- 150 g (1 cup) cherry tomatoes
- 150 g (about 2 cups) mushrooms
- 200 g (1 cup) buckwheat
- Thyme and rosemary
- Salt and pepper
Instructions
- Cube the beef, toss with olive oil, salt, and pepper, and divide among clay pots.
- Rinse the buckwheat, chop the vegetables, and layer everything into the pots. No water needed — finish with a drizzle of olive oil or a knob of butter.
- Bake at 180 C (350 F) for about 40 minutes, then open the pots, stir well so no dry buckwheat sticks to the sides, and rest 10 minutes with fresh herbs.
Tips
- Choose a tender cut of beef so it turns meltingly soft in the pots. For more hearty beef dinners, try the Slow-Braised Tender Beef and the Oven-Baked Beef Goulash with Potatoes, and see USDA for guidance on cooking beef safely.
- Rinse the buckwheat well before layering so the finished dish stays light, not starchy.
- Stir the pots thoroughly after baking — that final stir is what keeps every grain moist and flavorful.
Nutrition: Per 100 g: 122 kcal, protein 13 g, fat 1 g, carbs 14 g.