Mama's Braised Beef with Potatoes
A hearty one-pot classic featuring melt-in-your-mouth braised beef and chunky potatoes soaked in a rich tomato and olive sauce. Effortless to make and deeply satisfying — the kind of dish that brings everyone to the table.
🛒 Ingredients
5 servings
- 500 g braising beef (chuck, brisket or blade steak)
- 4 garlic cloves, minced (be generous!)
- Freshly ground black pepper, to taste
- Salt, to taste
- 1 large onion, finely chopped
- A handful of black or green olives
- 2 tbsp tomato paste
- Fresh parsley, chopped
- 1 beef stock cube
- 2 tbsp olive oil
- 500 g potatoes, peeled and cut into chunks
- 1 large tomato, diced
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Directions
- 1
Season the beef slices with salt, pepper, and minced garlic. Let them rest for at least 1 hour — or marinate overnight in the fridge for deeper flavor.
- 2
Heat the oil in a heavy pot over high heat. Sear the beef slices one at a time, 1–2 minutes per side, just until browned. Set aside on a plate.
- 3
In the same pot, sauté the chopped onion over medium heat until soft and translucent. Add the diced tomato and cook for 2 more minutes.
- 4
Return the beef to the pot. Stir in the tomato paste, crumbled stock cube, and a large cup of water. Cover and simmer on low heat for 25–35 minutes, until the beef is fork-tender.
- 5
Remove the beef and set aside. Add the potato chunks to the pot, cover with water, and cook over medium heat until tender.
- 6
Return the beef to the pot with the potatoes. Add the olives and chopped parsley. Simmer together for 5 more minutes to let the flavors come together.
- 7
Serve over white rice, spooning plenty of the rich sauce over the top.
💡 Chef's Tip
Marinating overnight is the secret to more tender, flavorful beef. Swap the water for homemade stock to make the sauce even richer.
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