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Greek Braised Beef with Lemon Potatoes
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Greek Braised Beef with Lemon Potatoes

3 h 45 minServes 6Nutri-Score C€€€
from @foodbymaria3 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless beef chuck roast (patted dry)Meat1.3 kg
  • kosher salt (for seasoning the beef)Spices4 g
  • ground pepper (for seasoning the beef)Spices2 g
  • extra-virgin olive oilPantry15 ml
  • garlic (cloves, smashed)Produce5 pieces
  • shallots (thinly sliced)Produce4 pieces
  • baby potatoes (whole)Produce680 g
  • white wineBeverages60 ml
  • lemon zestProduce2 g
  • dried oreganoSpices1 g
  • dried thymeSpices1 g
  • bay leavesSpices2 pieces
  • ground pepper (for the braise)Spices1 g
  • kosher salt (for the braise)Spices3 g
  • lemon juice (freshly squeezed)Produce60 ml
  • chicken broth (made with chicken base and water)Pantry720 ml
  • cherry tomatoes (small vines, on the vine)Produce2 pieces
  • lemon (sliced, for serving)Produce1 piece
  • feta cheese (cut into pieces, for serving)Dairy150 g
  • fresh dill (chopped)Produce10 g
  • fresh parsley (chopped)Produce10 g

per serving

Nutrition

516kcal

Carbs
16 g
Proteins
48 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Tongs

step by step

Method

  1. Preheat the oven and season the beef

    • Preheat the oven to 165 °C (325 °F).
    • Pat the beef chuck roast dry with a paper towel and season generously with kosher salt and ground pepper on all sides.
    Step 1

  2. Sear the beef

    • Heat the olive oil in an oven-safe Dutch oven over medium-high heat.
    • Sear the beef until golden brown on all sides, about 3 to 4 minutes per side.
    • Remove the beef to a plate and set aside.
    Step 2

  3. Soften the garlic and shallots

    • Turn the heat to medium and add the smashed garlic and sliced shallots.
    • Cook, stirring occasionally, until the shallots are tender.
    Step 3

  4. Add the aromatics

    • Add the lemon zest, dried oregano, dried thyme, bay leaves, ground pepper and kosher salt.
    • Cook and stir until fragrant.
    Step 4

  5. Deglaze and build the braising liquid

    • Pour in the white wine and scrape any browned bits from the bottom of the pan, cooking until most of the wine has evaporated.
    • Add the lemon juice and chicken broth and stir to combine.
    Step 5

  6. Braise the beef

    • Nestle the seared beef into the pot along with any juices from the plate.
    • Bring to a simmer, then turn off the heat and cover with the lid.
    • Braise in the oven for 2 hours.
    Step 6

  7. Add the potatoes and braise again

    • Remove the pot from the oven and take off the lid.
    • Place the baby potatoes around the chuck roast, cover the pot and return to the oven.
    • Braise for another hour.
    Step 7

  8. Brown uncovered at high heat

    • Remove the roast from the oven, take off the lid and raise the oven temperature to 220 °C (425 °F).
    • Return the roast to the oven uncovered.
    Step 8

  9. Add the cherry tomatoes

    • Add the cherry tomatoes on the vine, one vine on each side of the roast.
    • Cook for 10 more minutes, until the beef is fork tender and the potatoes are cooked through.
    Step 9

  10. Shred and serve

    • Remove the bay leaves and pull the beef into smaller pieces.
    • Serve with lemon slices, cherry tomatoes, feta cheese and fresh dill and parsley.
    Step 10
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