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Beef Jardiniere

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Tender chunks of beef, slowly braised in tomatoes with carrots and peas. An easy delicious stove-top beef dinner.















1 ½ pounds stewing beef
chuck roast, boneless, trimmed and cut into 1 ½ inch (4cm) chunks
16 ounces tomatoes, canned
1 teaspoon sugar
1 teaspoon salt
1 each bay leaves
1 each beef bouillon cubes
low sodium
¼ teaspoon thyme
¼ teaspoon black pepper
4 medium carrots
16 ounces green peas
frozen (or canned)


  1. Peel and cut the carrots into large chunks, roughly into ¼. If using beef steak or chuck roast (instead of stewing beef) cut the beef into bite-size chunks, about 1 ½ inch (3 to 4cm) pieces. Season the beef chunks generously with salt and black pepper, toss with a tablespoon of all-purpose flour.

  2. Heat a bit of oil in heavy pot (cast-iron works great) over medium heat until shimmering. Add the beef, and brown well on all sides.

  3. Add the tomatoes, scrape up any accumulated fond. Sometimes we'll deglaze with a bit of sherry before adding the tomatoes. Add all of the remaining ingredients except for the peas. Reduce heat to a simmer and cover. Simmer for 1 ½ to 2 hours.

  4. Stir in the peas and heat through.

How to serve Beef Jardiniere

Serve over egg noodles or cooked rice.


* not incl. in nutrient facts

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, Iraq
 over 2 years ago

Good food

Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 55351% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 146mg 49%
Sodium 1039mg 43%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 21%
Sugars g
Protein 98g
Vitamin A 225% Vitamin C 31%
Calcium 8% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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