Braised Beef with Bell Peppers
Wonderfully tender, juicy and full of flavor! Slowly braised beef with colorful bell peppers, carrots and aromatic tomato gravy can be served on its own or with any favorite side dish. It is also an impressive choice for a festive meal.
Updated : 10 September, 2026
Easy
About 30 min.
Ingredients
800 grams
Beef
150 grams
Carrot
100 milliliters
Tomato juice
100 milliliters
Water
2
Bell pepper
1
Onion
2
Garlic
2
Laurel leaf
2 tablespoon
Vegetable oil
1 teaspoon
Paprika
to taste
Ground black pepper
Decorating
5 grams
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. For especially juicy results, use fresh beef or veal. Add any other seasonings you enjoy, and adjust or supplement the vegetables according to taste.
Step 2
Rinse the meat, pat it thoroughly dry with paper towels and cut it into large serving-sized pieces. Drying the meat well will help it brown properly and prevent the hot oil from splattering.
Step 3
Remove the stems and seeds from the bell peppers, then cut them into medium-sized pieces. Use peppers of different colors for a more attractive dish.
Step 4
Peel the carrot and cut it into half-moons or large cubes.
Step 5
Peel the onion and cut it into large cubes.
Step 6
Finely chop the garlic.
Step 7
Heat the vegetable oil in a frying pan over high heat. Add the beef and sear it on all sides until golden brown.
Step 8
Transfer the beef to a Dutch oven or deep ovenproof casserole dish. Season with paprika, salt and ground black pepper, then add the bay leaves. Salt sparingly because the tomato juice added later may already be salty. Pour in the boiling water, cover and braise in an oven preheated to 340°F for 1½ hours. Add a little more water during cooking only if necessary.
Step 9
Add the chopped bell peppers, carrot and onion to the beef. Mix the meat and vegetables, cover again and return to the oven for another 20–25 minutes.
Step 10
Add the tomato juice and chopped garlic. Taste and add more salt or ground black pepper if needed, then return the dish to the oven for another 15–20 minutes. The exact cooking time will depend on your oven, the cut and tenderness of the beef and your preferred texture. You can replace the tomato juice with ketchup, tomato paste or chopped fresh tomatoes.
Step 11
Transfer the braised beef and bell peppers to a serving dish, garnish with fresh herbs and serve hot.
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