Beef Jardiniere is a comforting, one-pot dish featuring tender chunks of beef slow-cooked in a rich tomato-based sauce with sweet carrots and vibrant peas. This stove-top recipe is simple yet deeply satisfying, ideal for a cozy family meal served over egg noodles or rice.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
135 minChef Tips
- Browning is Key: Don’t skip or rush browning the beef; it builds deep flavor. Ensure the pot is hot, and avoid overcrowding to prevent steaming.
- Deglazing Option: A splash of sherry or red wine when deglazing adds complexity. If avoiding alcohol, try a tablespoon of balsamic vinegar.
- Thawing Peas: Thaw peas in the fridge or under cool running water to preserve their bright color and texture.
- Make Ahead: This dish tastes even better the next day. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on the stove with a splash of water.
Optional Variations
- Vegetable Swap: Replace peas with green beans or add diced potatoes with the carrots for a heartier dish.
- Spicy Kick: Add a pinch of red pepper flakes with the tomatoes for subtle heat.
- Herb Boost: Stir in fresh parsley or rosemary at the end for a fresh, aromatic finish.
Ingredients
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.
Comments
Good food