Braised Beef With Tea

Recipe by Boomette
READY IN: 3hrs 30mins


  • 3 -4
    cups chicken stock (I needed to add 1 more cup when I added the green beans)
  • 6
    orange pekoe tea bags
  • 2
    lbs boneless beef blade roast
  • 1
    tablespoon butter
  • 3
    onions, chopped
  • 3
    large carrots, sliced in 1/2 inches
  • 225
    g green beans, cut in pieces
  • 13
    cup dried prune, cut in 4
  • salt and pepper


  • In a saucepan, bring the chicken stock to boil. Add tea, remove from the heat and let infuse about 15 minutes. Remove the tea bags. Set aside.
  • Put the grill in the center of the oven. Preheat to 350°F.
  • In a large ovenproof saucepan, brown the beef in butter and oil (I used a non-stick pan and used only half butter and half oil). Add salt and pepper to taste. Set aside on a plate.
  • In the same saucepan, brown the onions. Add more butter if needed (I didn't). Put the beef back in the saucepan and add the chicken-tea stock. Bring to boil. Cover and cook in the oven for 1 hour and 30 minutes. Add carrots and keep cooking, covered, 30 minutes. Add green beans and prunes, making sure to soak them in the stock. (that's when I added the other cup of chicken stock.) Keep cooking about 30 minutes, uncovered or until green beans are tender. Adjust seasoning.
  • Serve on mashed potatoes, plain couscous or noodles with butter.