Beef Jardiniere
Tender chunks of beef, slowly braised in tomatoes with carrots and peas. An easy delicious stove-top beef dinner.
Ingredients
| 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
dried |
* |
| ¼ | teaspoon |
black pepper
|
* |
| 4 | medium |
carrots
|
|
| 16 | ounces |
green peas
frozen (or canned) |
Directions
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.
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.
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.
Stir in the peas and heat through.
How to serve Beef Jardiniere
Serve over egg noodles or cooked rice.
Nutrition Facts
Serving Size 394g (13.9 oz)
Iraq
Good food
over 5 years ago