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–+ servings
Italian Braised Beef

Italian Braised Beef

Indulge in the rich flavors of Italian Braised Beef, a comforting halal-friendly dish with herbs and tomatoes. Perfect for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 kg halal beef shoulder or chuck roast
  • to taste Salt
  • to taste Pepper
  • 1 onion, sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can (796 ml) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • ½ cup pomegranate juice or diluted balsamic vinegar
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • optional fresh parsley, chopped for garnish

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Tongs for handling the beef
  • Wooden spoon for stirring
  • Knife and cutting board for prepping veggies

Method
 

  1. Season the beef with salt and pepper.
  2. Heat olive oil in a large pot over medium-high heat.
  3. Sear the beef on all sides until golden brown, about 10 minutes.
  4. Remove the beef and set aside.
  5. In the same pot, cook onions, carrots, and celery for 5-7 minutes until softened.
  6. Stir in garlic and cook for another minute.
  7. Add tomato paste, crushed tomatoes, beef broth, pomegranate juice, and herbs to the pot, and stir until smooth.
  8. Return the beef to the pot, cover partially, and simmer gently for 3 hours.
  9. Remove the beef and shred or slice it against the grain.
  10. Return the meat to the sauce and simmer for an additional 10 minutes.
  11. Serve hot, garnished with fresh parsley if desired.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 50gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 5mgIron: 20mg

Notes

To enhance the sauce, blend half of it before returning the beef to the pot for a velvety texture. Pat the beef dry before searing for a better crust. Adjust seasoning midway through cooking based on your taste preference. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months without the carb sides.
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