BRAISED BEEF IN TOMATO SAUCE RECIPES

Name: Braised Beef in Tomato Sauce
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 serving(s)
Ingredients: 465 g beef; 1 onion; 400 g chickpeas; 250 g mushrooms; 400 g tomatoes; 600 ml beef stock; 2 tablespoons chili sauce

BRAISED BEEF IN TOMATO SAUCE RECIPE - FOOD.COM

Braised Beef in Tomato Sauce Recipe - Food.com image

Make and share this Braised Beef in Tomato Sauce recipe from Food.com.

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

465 g beef
1 onion
400 g chickpeas
250 g mushrooms
400 g tomatoes
600 ml beef stock
2 tablespoons chili sauce

Steps:

Preheat the oven to 150C/130C Fan/Gas 2. Put the slices of braising steak in a roasting tin. Halve then slice the onion, then add to the tin along with the chickpeas (drained and rinsed) and mushrooms. Add the tomatoes, stock, and sweet chilli sauce.
Cover the tin with a double layer of foil, sealing it tightly, and cook for 4 hours.

Nutrition Facts : Calories 349.9, FatContent 20.1, SaturatedFatContent 7.9, CholesterolContent 25.4, SodiumContent 994.2, CarbohydrateContent 32.2, FiberContent 7, SugarContent 5.6, ProteinContent 11.5

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC RECIPE ...

Oven-Braised Beef with Tomato Sauce and Garlic Recipe ... image

This recipe was inspired by Aunt Gladys's beef, from Laurie Colwin (Gourmet, January 1992), and Nathalie Waag's leg of lamb with tomatoes and garlic (Gourmet, September 1986). The best chuck roasts for this recipe come from the supermarket—fancy butcher shops' meat is too lean and often becomes dry when cooked.

Provided by EPICURIOUS.COM

Total Time Active time: 15 min Start to finish: 4 1/4 hr

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

1 (28-oz) can whole tomatoes, including juice
1 (3- to 31/2-lb) boneless chuck roast
1 head garlic, separated into cloves (unpeeled)
Accompaniment: orzo

Steps:

Preheat oven to 300°.
Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

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