This slow-baked beef with potatoes is pure comfort: the meat turns meltingly tender in a rich tomato sauce, while the potatoes soak up every bit of flavor. It is a hands-off dinner that practically cooks itself. If you enjoy hearty beef dishes, try our Beef Rolls with Vegetables and Potatoes and Oven-Baked Beef Goulash with Potatoes next.
Ingredients
- 600 g (1.3 lb) beef (neck or other cut)
- 4 potatoes
- 2 carrots
- 1 onion
- 1-2 tsp dry garlic
- 50 ml (3 tbsp) vegetable oil
- 2 tbsp flour
- 60 g (1/4 cup) tomato paste
- 400 ml (1 2/3 cups) water
- 3 bay leaves
- Salt and pepper, to taste
Instructions
- Cut the beef into small pieces.
- Dice the potatoes, carrots, and onion into medium cubes.
- Transfer everything to a baking dish.
- Add the oil, flour, dry garlic, salt, and pepper.
- Separately mix the tomato paste with the water and pour over the dish.
- Add the bay leaves and stir well.
- Cover the dish tightly with foil and bake at 180C (350F) for 1.5-2 hours, until the meat is meltingly tender.
Tips
- Cut the beef into even pieces, so it cooks at the same rate.
- Seal the foil tightly, so steam stays in and the meat stays juicy.
- For more braising guidance, see the recipes at Allrecipes.
Nutrition: per 100 g: 110 kcal, protein 6 g, fat 4.9 g, carbs 11 g.