Slow roasted beef and vegetable bake
Dimitra's Dishes · ♥ 384 likes · 5.6K views · 6 min video
Read about stew meat in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 lb beef stew cubes
- 5 whole potatoes
- olive oil
- salt
- freshly cracked black pepper
- dried oregano
Cut the peeled potatoes into wedges and lay them in the bottom of the pan; season with a little olive oil, salt, freshly cracked black pepper and a light sprinkling of dried oregano, so every layer is seasoned.
- onions
Halve and thinly slice the onions. Put the meat on top of the potatoes and top with the onions.
- 4 whole ripe Roma tomatoes
Grate the four Roma tomatoes on a box grater over the dish.
- 1 whole cauliflower
- olive oil
Cut the cauliflower into florets, removing the stem, and add them on top; drizzle with olive oil and season well with salt, pepper and oregano.
Cauliflower, bay leaves and balsamic glaze
- salt, pepper, oregano
- 2–3 whole bay leaves
- ¼ cup balsamic glaze
- 5–6 cloves garlic cloves
- 1 cup water
Add two or three bay leaves, a quarter cup of balsamic glaze, five or six grated garlic cloves and 1 cup of water.
Raise the oven to 400 degrees and cook another two hours. Halfway through, mix everything and taste the released liquid for seasoning.
Uncover after the four hours and cook about 30 or 40 minutes more uncovered until the sauce thickens and the vegetables take color.