Braised Beef – Simple & Quick

Heat the oil in a large, heavy‑bottomed pot over medium heat.

Add the beef cubes and brown them on all sides, about 3–4 minutes; remove and set aside.

In the same pot, add the chopped onion, sliced leek, sliced carrot, and chopped celery; sauté until softened, about 5 minutes.

Stir in the tomato paste and sweet paprika, cooking for 1 minute to develop flavor.

Return the browned beef to the pot and pour in the grape juice followed by the vegetable broth.

Add the salt, pepper, mustard, and bay leaves; stir to combine.

Bring the mixture to a gentle simmer, then cover the pot, reduce heat to low, and braise for 90 minutes, or until the beef is fork‑tender.

While the beef is braising, prepare the side dishes: boil or mash the potatoes, and sauté or braise the red cabbage until tender.

When the beef is done, taste the sauce and adjust seasoning if needed.

Serve the braised beef hot, accompanied by the potatoes, red cabbage, and sliced carrots.