Beef with Vegetables in a Cauldron
A simple recipe for a hearty family lunch or dinner! Cooking beef with vegetables in a cauldron is a pleasure. The meat absorbs the juices of the vegetables and spices, becoming tender, juicy, and aromatic. No extra side dish is needed - the stewed vegetables serve as the perfect complement.
Updated : 15 October, 2025
Easy
About 30 min.
Ingredients
600 grams
Beef
500 milliliters
Water
150 grams
Carrot
2
Onion
2
Bell pepper
2 tablespoon
Vegetable oil
2 tablespoon
Tomato paste
1 tablespoon
Dry spices
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can substitute beef with veal. Adjust the vegetable mix to your liking. Tomato paste can be replaced with ketchup or fresh tomatoes (diced or blended). Water can be substituted with beef or chicken broth, or partially replaced with dry red wine.
Step 2
Use boneless beef without tough veins - only the meat. Rinse it and pat dry with a paper towel; otherwise, moisture will prevent proper searing and the meat will steam instead. Cut the beef into portion-sized chunks. Any part of the carcass will work - I used the hip section.
Step 3
Peel and cut the carrots into medium-sized pieces.
Step 4
Remove seeds and stems from bell peppers, then slice into medium strips or chunks.
Step 5
Slice the onion into half-rings or quarters - whichever you prefer.
Step 6
Heat vegetable oil in a cauldron over high heat. Add the beef and fry for 5-8 minutes, stirring occasionally, until it gets a golden crust.
Step 7
Add tomato paste, salt, pepper, and meat spices. Stir well and fry for another 1-2 minutes. If using a store-bought spice mix, check if it already contains salt to avoid over-seasoning.
Step 8
Pour in hot water or broth. If using wine, add it now along with the liquid.
Step 9
Bring to a boil, then simmer covered on low heat (about 40 minutes or longer) until the beef becomes tender.
Step 10
Add the prepared vegetables, stir, and if necessary, pour in a little more hot water. Simmer covered for another 15-20 minutes (or until the vegetables are soft). Adjust salt and pepper to taste. Turn off the heat and let it rest for 10 minutes before serving. Enjoy!