Oven-Baked Beef with Vegetables
Simple Recipes Veal Meat Dishes Oven Recipes Turkish
If you're already fans of this chicken stew, then you'll surely love today's recipe. Same simple idea: just layer the ingredients in a baking dish (no frying, sautéing...) and forget about them in the oven until done. I'm repeating this next weekend, but in a larger quantity—I barely got a taste. The recipe that inspired me can be found here.
Ingredients
500 g beef chuck (or ribeye)
500 g potatoes
1 red kapia pepper (about 150 g)
1/2 green kapia pepper (about 75 g)
1 medium onion
3 large garlic cloves
3 canned tomatoes (or 1 large fresh, well-ripened tomato)
1 level teaspoon dried oregano
1/4 bunch parsley
1/2 teaspoon dried mint
1 tablespoon pepper paste (sweet; I used my homemade roasted pepper paste)
1 large bay leaf
5 tablespoons oil
salt, black pepper, chili flakes
Servings: 4
How to prepare oven-baked beef with vegetables
- Cut the beef into bite-sized cubes or strips. Dice the onion into small cubes. Cut the peppers into cubes. Slice the garlic. Cut the tomatoes into pieces. Peel and cut the potatoes into cubes roughly the size of the meat pieces. Finely chop the parsley.
- Put 2 tablespoons of oil in a heat-resistant baking dish. Add the beef pieces and toss to coat with oil. Spread evenly in a single layer on the bottom of the dish. Season with salt and black pepper.
- Sprinkle half of the onion, peppers, and garlic on top. Add a layer of potatoes. Season again with salt and pepper. Now sprinkle with oregano, crumbling it between your fingers, and the chopped parsley.
- Sprinkle the remaining onion, peppers, and garlic on top. If desired, add chili flakes to taste at this point. Tuck the bay leaf, broken in two, among the vegetables. Arrange tomato pieces on top.
- Dissolve the pepper paste in 150 ml water and add the mint, crumbled between your fingers. Pour this mixture along the edge of the dish. Drizzle the remaining 3 tablespoons of oil over the entire contents of the dish.
- Cover the contents with parchment paper and press down on the edges so steam doesn't escape (see photo 3).
- Bake at 160°C (320°F) for 2 hours. After this time, remove the paper and shake the dish a few times to resettle the vegetables among the meat pieces. Taste the meat—it should be very tender. There should also be plenty of sauce in the dish, having reduced only slightly.
- Increase the temperature to 200°C (390°F) and bake for another 20-30 minutes, until the potato pieces brown nicely on top.
- It's delicious right away with rustic bread. It's also good reheated.
The meat layer
Layer of onion and peppers, then potato layer sprinkled with oregano and parsley
Oven-Baked Beef with Vegetables
