Braised Beef with Vegetables and Tomato Sauce

Name: Braised Beef with Vegetables and Tomato Sauce
Prep time: 50 min
Total time: 50 min
Yield: 5 servings
Cuisine: Française
Ingredients: 500 g (1.1 lb) beef chuck or round, cut into thick slices; 1 grated onion; 2 cloves garlic, crushed; 3 tablespoons olive oil; Salt and freshly ground black pepper to taste; 1 green bell pepper, diced; 1 seedless tomato, chopped; 1 small carrot, sliced into rounds; ½ can tomato paste; 500 ml (2 cups) hot beef broth; 1 tablespoon fresh flat-leaf parsley, chopped; Dried oregano to taste; ½ teaspoon umami seasoning (optional)

By Marie Lefebvre · Updated October 20, 2026

Melt-in-your-mouth beef pressure-cooked with colorful vegetables in a rich, homemade tomato sauce. This hearty one-pot meal comes together effortlessly and delivers deep, satisfying flavors every time. Serve over fluffy white rice for a wholesome weeknight dinner the whole family will love.

Prep⏱️ 50 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

500 g (1.1 lb) beef chuck or round, cut into thick slices
1 grated onion
2 cloves garlic, crushed
3 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 green bell pepper, diced
1 seedless tomato, chopped
1 small carrot, sliced into rounds
½ can tomato paste
500 ml (2 cups) hot beef broth
1 tablespoon fresh flat-leaf parsley, chopped
Dried oregano to taste
½ teaspoon umami seasoning (optional)

🛍️ Recommended tools

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

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Directions

1
Heat the olive oil in a pressure cooker over medium heat. Sauté the grated onion and crushed garlic for about 3 minutes until softened and fragrant.
2
Add the beef slices and cook for 5 minutes, stirring frequently to brown them evenly on all sides.
3
Stir in the green bell pepper, chopped tomato, carrot slices, and tomato paste. Mix well to combine all the ingredients.
4
Pour in the hot beef broth, add oregano and umami seasoning if using, then season generously with salt and pepper.
5
Seal the pressure cooker and cook for 30 minutes from when full pressure is reached. Allow pressure to release naturally before opening the lid.
6
Sprinkle with fresh parsley and serve immediately over white rice or alongside mashed potatoes.

💡 Chef's Tip

For extra depth, drop in a bay leaf and a thyme sprig before sealing the pot. Chuck roast is the best choice here — its natural collagen melts into the sauce, making it silky and rich.