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Slow-Simmered Tomato Soy Braised Beef with Vegetables

Slow-Simmered Tomato Soy Braised Beef with Vegetables delivers tender beef, rich sauce & cozy comfort.

Ingredients

Scale
  • 1 tablespoonneutral oil (such as canola or vegetable oil)
  • 3pounds boneless beef chuck roast, trimmed and cut into1½-inch cubes
  • 1medium yellow onion, thinly sliced (about2 cups)
  • 5cloves garlic, minced
  • 3 cupswater
  • 15 ouncestomato sauce (1standard can)
  • ⅓ cupsoy sauce (or tamari for gluten-free option)
  • 1 tablespoonlight or dark brown sugar
  • 3dried bay leaves
  • ¼ teaspoonfreshly ground black pepper
  • 1pound Yukon Gold potatoes (about2large or4medium), peeled and diced into 1-inch pieces
  • 8 ouncescarrots (about3medium), peeled and sliced into ½-inch pieces
  • 1large red bell pepper, cut into1-inch chunks
  • Steamed white rice, for serving

Instructions

  1. 1. Prepare the Ingredients
  2. Cut the beef into bite-sized chunks, slice the onion thinly, mince the garlic, and chop all vegetables. Set everything aside to streamline the cooking process.
  3. 2. Brown the Beef
  4. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  5. Add half of the beef pieces and sear until browned on all sides, about 6–8 minutes.
  6. Transfer the browned beef to a plate, then repeat with the remaining beef.
  7. 3. Sauté Aromatics
  8. Reduce the heat to medium. In the same pot, add the sliced onion and minced garlic.
  9. Cook for 4–5 minutes, stirring often, until the onion softens and turns lightly golden.
  10. 4. Create the Braising Base
  11. Pour in the water, tomato sauce, soy sauce, and add the brown sugar, bay leaves, and black pepper.
  12. Use a wooden spoon to scrape any browned bits off the bottom of the pot—this adds depth of flavor.
  13. 5. Simmer the Beef
  14. Return all the browned beef and its juices to the pot.
  15. Stir to coat the meat evenly in the sauce.
  16. Bring to a gentle boil, then reduce the heat to low.
  17. Cover and simmer for 1 hour and 20 minutes, stirring occasionally.
  18. (Optional: You can place the covered pot in a preheated oven at 325°F instead of simmering on the stove.)
  19. 6. Add the Vegetables
  20. Once the beef begins to tenderize, add the potatoes and carrots.
  21. Stir, cover again, and continue cooking for 30 minutes.
  22. Then, add the red bell pepper and cook for another 25–30 minutes, or until the beef and vegetables are tender and the sauce has thickened slightly.
  23. 7. Finish and Serve
  24. Discard the bay leaves. Taste and adjust seasoning with more salt or soy sauce if needed.
  25. Serve hot over a bowl of freshly steamed white rice.
  • Author: Chef mia