Beef · Slow braise

Beef & Radish Oven Braise

Slow-cooked chuck with tender radishes, mushrooms and thyme in a rich tomato gravy.

By CarbPortion · AI-assisted recipe

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Prep: 20 min
Cook & rest: 175 min
Total: 195 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Beef chucktrimmed, cut into 3 cm cubes800 g
Radisheshalved500 g
White mushroomsquartered300 g
Oniondiced80 g
Tomato pasteCanned, no added salt40 g
WaterDrinking water550 g
Olive oilSalad or cooking oil20 g
Garlicminced12 g
ThymeDried2 g
SaltTable salt5 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 325°F (160°C). Pat the beef dry and season with half the salt and all the pepper.
Heat the oil in a lidded oven-safe pot. Brown the beef in uncrowded batches, about 10 minutes in total. Transfer to a bowl.
Cook the onion and mushrooms in the pot for 6 minutes. Stir in garlic, tomato paste and thyme for 1 minute, then add the measured water and scrape the base.
Return the beef and its juices; cover and braise for 2 hours. Stir in the radishes and remaining salt, then cook covered for 30–45 minutes until the beef is fork-tender.
The beef must exceed 145°F (63°C); a braise cooks much further for tenderness. Rest for 5 minutes and divide meat, vegetables and all gravy into 4 servings.

Kitchen notes

Check the liquid occasionally and add plain water if the pot becomes dry. Extra water changes the finished weight, not ingredient nutrient totals.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 11.9 g
Fiber: 3.8 g
Carbs − fiber: 8.1 g
Protein: 38.5 g
Fat: 44.3 g
Energy: 599 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Beef & Radish Oven Braise

For 4 servings

Meat & poultry

Beef chuckRaw, blade roast, lean & fat800 g

Vegetables

GarlicRaw12 g
OnionRaw80 g
RadishesRaw500 g
White mushroomsRaw300 g

Oils & fats

Olive oilSalad or cooking oil20 g

Herbs & spices

Black pepperDried, ground1 g
SaltTable salt5 g
ThymeDried2 g

Sauces & pantry

Tomato pasteCanned, no added salt40 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/beef-radish-oven-braise/

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