Braised Beef in Ramekins with Vegetables — a Melt-in-the-Mouth Dinner

Soft pieces of beef slowly braised in ceramic ramekins with potatoes and vegetables soak up the aroma of spices and turn wonderfully juicy and tender. It is the kind of comforting dinner that asks for almost no effort: assemble the ingredients, slide the ramekins into the oven, and in a couple of hours the whole kitchen will be wrapped in a deeply appetizing aroma.

Ingredients

• Beef chuck or brisket — 700g (1.5 lbs)
• Potatoes — 800g (1.75 lbs)
• Carrots — 200g (7 oz)
• Yellow onion — 150g (5.3 oz)
• Bell pepper — 150g (5.3 oz)
• Garlic — 3 cloves
• Tomato paste — 2 tbsp
• Beef or vegetable broth — 300ml (1 1/4 cups)
• Vegetable oil — 2 tbsp
• Sweet paprika — 1 tsp
• Dried thyme — 1/2 tsp
• Bay leaves — 2
• Salt — 1 tsp, or to taste
• Ground black pepper — 1/2 tsp
• Fresh herbs (parsley, dill) for serving — 10g (1/3 oz)

How to make it

1. Preheat the oven to 180°C (356°F). Rinse the ramekins with hot water so they do not crack from the temperature change.
2. Cut the beef into 2–3 cm cubes, then pat dry with paper towels. Season lightly with salt and pepper.
3. Heat a skillet over high heat with the oil and brown the beef in batches until well colored, about 6–8 minutes. Transfer to a plate.
4. Slice the onion into half-moons, the carrots into rounds, the potatoes into large cubes, the pepper into strips, and finely chop the garlic.
5. In the same skillet, sauté the onion and carrots for 3–4 minutes until softened. Add the tomato paste and paprika, and cook for 1 minute until fragrant.
6. Layer the ramekins: half the potatoes, some of the beef, the vegetable mixture, the bell pepper, then the remaining potatoes. Add the bay leaves and thyme.
7. Pour broth into each ramekin so it almost covers the contents, leaving 1–2 cm (about 1/2 in) from the top for bubbling.
8. Cover with lids or foil, set on a baking sheet, and braise for 1 1/2–2 hours at 170–180°C (338–356°F), until the beef is very tender.
9. Ten minutes before the end, remove the covers so the top can brown slightly. Let rest for 10 minutes.
10. Scatter over the chopped herbs and serve straight from the ramekins.

Nutrition

Tips and variations

• Choosing the meat: beef chuck, brisket, or shank work best. Pork shoulder is a good alternative; the braising time may be slightly shorter.
• Vegetable swaps: instead of bell pepper, add mushrooms, celery stalks, or celery root; replace part of the potatoes with parsnips.
• Seasonings: rosemary, smoked paprika, or cumin pair well with thyme. Add spices sparingly so they do not overpower the beef.
• For a thicker sauce: 10 minutes before done, stir in a mixture of 1 tsp cornstarch and 2 tbsp cold water, mixing the contents of the ramekins gently.
• In a slow cooker: brown the beef on the Sauté setting, then add the vegetables and broth and cook for 2 hours on Slow Cook.
• Without tomato paste: replace it with 150g (5.3 oz) of peeled chopped tomatoes or 50ml (3 1/2 tbsp) of demi-glace for a deeper meaty flavor.
• Reheating and storage: keep for up to 3 days in the refrigerator; reheat covered at 160°C (320°F) for 20–25 minutes, or over low heat in a saucepan with 2–3 tbsp water.

Frequently asked questions