Braised Beef Steaks in Vegetable Sauce with Potatoes

Name: Braised Beef Steaks in Vegetable Sauce with Potatoes
Prep time: 30 min
Total time: 30 min
Yield: 5 servings
Cuisine: Française
Ingredients: 1 kg beef steaks (rump, top round or tenderloin); 2 garlic cloves, crushed; Salt to taste; 1 tsp ground cumin; 1 tsp sweet paprika; 2 tbsp white vinegar; 2 tbsp olive oil; 1 large onion, sliced into rings; 1 large tomato, seeded and sliced; 1/2 green bell pepper, sliced; Fresh herbs, chopped to taste; 1/2 beef bouillon cube; Tomato paste to taste (optional); 500 g potatoes, peeled and cut into chunks; 200 ml water; Olive oil for searing

By Marie Lefebvre · Updated October 25, 2026

Juicy beef steaks seared to perfection then simmered in a fragrant paprika and cumin vegetable sauce alongside tender potatoes. A hearty, budget-friendly meal that brings the whole family together at the table.

Prep⏱️ 30 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

1 kg beef steaks (rump, top round or tenderloin)
2 garlic cloves, crushed
Salt to taste
1 tsp ground cumin
1 tsp sweet paprika
2 tbsp white vinegar
2 tbsp olive oil
1 large onion, sliced into rings
1 large tomato, seeded and sliced
1/2 green bell pepper, sliced
Fresh herbs, chopped to taste
1/2 beef bouillon cube
Tomato paste to taste (optional)
500 g potatoes, peeled and cut into chunks
200 ml water
Olive oil for searing

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

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Directions

1
Season the steaks with crushed garlic, salt, cumin, olive oil and vinegar. Coat each steak well and let marinate for 10 minutes.
2
Heat oil in a large pan over high heat and sear the steaks in batches just until they lose their red color. Do not overcook.
3
Set steaks aside. In the same pan, sauté the onion, tomato and green pepper, scraping up all the cooking juices.
4
Add tomato paste (optional), paprika, cumin and fresh herbs. Adjust salt and crumble in the bouillon cube if needed.
5
Pour in the water and add the potato chunks. Cover and simmer for about 20 minutes until potatoes are fork-tender.
6
Transfer the sauce to a bowl, arrange the steaks in the pan, then pour the sauce back over them.
7
Simmer on low heat for 5 more minutes to let the steaks fully absorb the sauce.
8
Serve hot with white rice, stewed beans and a crisp green salad.

💡 Chef's Tip

For extra tender steaks, extend the marinade up to 30 minutes in the refrigerator. Red bell pepper can replace green for a sweeter, more vibrant sauce.