Braised Beef and Collard Greens

Name: Braised Beef and Collard Greens
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 pound beef chuck roast (cut into 1.5-inch cubes); 1 tablespoon olive oil; 1 yellow onion (large, sliced); 1 red bell pepper (sliced); 3 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon paprika; 0.25 teaspoon red pepper flakes; 2 cup beef broth; 1 can diced tomatoes (14.5 ounces, undrained); 0.25 cup fresh cilantro (chopped); 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1.5 pound collard greens (tough stems removed, chopped); 1 tablespoon apple cider vinegar; 2 cup white rice (uncooked)

Tender, slow-braised beef chunks cooked in an aromatic, rich sauce with bell peppers and onions, served alongside fresh collard greens and classic white rice.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Servings: 6
Cuisine: Brazilian
Difficulty: Medium
Cost: $5.87/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein
High-Fiber

Ingredients

2 pound beef chuck roast (cut into 1.5-inch cubes)
1 tablespoon olive oil
1 yellow onion (large, sliced)
1 red bell pepper (sliced)
3 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon paprika
0.25 teaspoon red pepper flakes
2 cup beef broth
1 can diced tomatoes (14.5 ounces, undrained)
0.25 cup fresh cilantro (chopped)
1 teaspoon kosher salt
0.5 teaspoon black pepper
1.5 pound collard greens (tough stems removed, chopped)
1 tablespoon apple cider vinegar
2 cup white rice (uncooked)

Instructions

Season the 2 pounds beef chuck roast cubes generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.
Add the sliced yellow onion and sliced red bell pepper to the same pot. Sauté for 5-7 minutes until softened. Stir in 3 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon paprika, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
Return the beef to the pot. Pour in 2 cups beef broth and 1 can diced tomatoes. Stir in 1/4 cup chopped fresh cilantro. Bring to a simmer.
Preheat your oven to 325°F. Cover the Dutch oven and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
While the beef braises, prepare the white rice according to package directions.
About 20 minutes before the beef is done, heat a separate large pot with 1 tablespoon olive oil (not listed in ingredients, assumption it's olive oil as cooking fat) over medium heat. Add the 1 1/2 pounds chopped collard greens and sauté until wilted and tender, about 8-10 minutes. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon apple cider vinegar.
Once beef is tender, remove from oven. Taste and adjust seasoning of the beef stew with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper as needed.
Serve the braised beef hot with the cooked white rice and sautéed collard greens.

Notes

This dish benefits from being made a day ahead, allowing the flavors to deepen. Reheat gently on the stovetop.

Nutrition (per serving)

Calories: 630
Protein: 52 g
Carbohydrates: 48 g
Fat: 25.5 g
Fiber: 8 g
Sodium: 850 mg
Saturated Fat: 9 g
Sugar: 5 g
Cholesterol: 130 mg