Braised Beef with Garden Vegetables

Name: Braised Beef with Garden Vegetables
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lbs) chuck beef, cut into chunks; 1 liter boiling water; 3 tablespoons vegetable oil; 4 large garlic cloves, minced; 1 medium onion, diced; 6 medium potatoes, halved; 2 large carrots, sliced into rounds; 2 ripe tomatoes, chopped; 1/2 green bell pepper, diced; 2 tablespoons fresh parsley, chopped; 1 tablespoon salt (or to taste); Black pepper to taste

By Marie Lefebvre · Updated October 27, 2026

A hearty one-pot meal where tender, fall-apart beef meets colorful garden vegetables in a rich, deeply flavored broth. Made in a pressure cooker for incredible depth of flavor without hours of waiting. Perfect for feeding the whole family on a cozy weeknight.

Prep⏱️ 40 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

1 kg (2.2 lbs) chuck beef, cut into chunks
1 liter boiling water
3 tablespoons vegetable oil
4 large garlic cloves, minced
1 medium onion, diced
6 medium potatoes, halved
2 large carrots, sliced into rounds
2 ripe tomatoes, chopped
1/2 green bell pepper, diced
2 tablespoons fresh parsley, chopped
1 tablespoon salt (or to taste)
Black pepper to taste

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🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Heat the oil in a pressure cooker over medium heat. Sauté the garlic until golden and fragrant, about 2 minutes.
2
Add the beef chunks and brown them on all sides, stirring occasionally. Season generously with salt and black pepper.
3
Pour in half the boiling water, seal the pressure cooker, and cook under pressure for approximately 30 minutes.
4
While the beef cooks, prepare the vegetables: peel and halve the potatoes, slice the carrots, and dice the onion, bell pepper, and tomatoes. Set aside.
5
Release the pressure and open the cooker. Add all the prepared vegetables and the remaining boiling water.
6
Seal the cooker and cook under pressure for another 5 minutes. Release the pressure, open, and let the broth simmer uncovered for 5 more minutes to concentrate the flavors. Finish with fresh parsley and serve hot.