Ingredients
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- Beef, cut into medium chunks — 1.0 kg (2.2 lb)
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- Potatoes, medium, quartered — 4 pcs (about 600-800 g / 1.3-1.8 lb total)
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- Tomatoes — 4 pcs. 3 tomatoes quartered; 1 tomato sliced into rounds to add later
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- Bell peppers (mixed colors), cut into medium pieces - 3 pcs (about 450-600 g / 1.0-1.3 lb)
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- Eggplant, large, sliced lengthwise into long slices — 1 pc (about 300 400 g / 0.7-0.9 Ib)
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- Butter — 2 tbsp (30 g / 1 oz)
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- Crushed red pepper flakes — optional, to taste
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- Salt - to taste (about 1-1½ tsp / 5-8 g to start)
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- Dry white wine — 300 ml (1¼ cups)
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- Fresh herbs, chopped (parsley, cilantro, basil) — about ½ cup combined (15-20 g)
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- Garlic - 3 cloves, thinly sliced
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- Green onions (scallions) - 3 stalks, sliced
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- Bay leaves - optional, 1-2 leaves
Cooking Instructions
Preheat oven to 170°C (340°F).
In a deep Dutch oven or heavy ovenproof pot, layer the ingredients: place the beef chunks on the bottom, then add potatoes, eggplant slices, bell peppers, the three quartered tomatoes and sliced garlic. Scatter the chopped fresh herbs over top.
Dot with the butter, season with salt and red pepper flakes (if using), and pour the white wine over everything. Cover the pot with parchment paper (to limit splatter and help retain moisture), then secure the lid.
Put the covered pot into the preheated oven and braise for 2 hours at 170°C (340°F).
After 2 hours, carefully remove the pot. Arrange the tomato slices on top, tuck in bay leaves if using, and sprinkle with the sliced green onions. Replace the lid and return the pot to the oven for an additional 30 minutes.
Remove from oven, let rest 5-10 minutes. Taste and adjust salt. Spoon onto plates and serve family-style — they'll want more.
Chef's Note
- Best cuts for braising: choose tougher, flavorful cuts that become tender with slow cooking — chuck roast, brisket, beef shoulder, or blade. These cuts are well-marbled and yield rich, succulent results when braised.
- Wine substitute: use beef or vegetable stock if you prefer no alcohol (300 ml / 1¼ cups).
- Make-ahead: assemble in the pot, refrigerate overnight, then bake next day (add 15-20 minutes to cooking time if starting cold).
- Leftovers: reheat gently; flavors deepen after a day and are excellent for sandwiches or over rice.
Enjoy — simple, rustic, and guaranteed to delight your family.
