Prep Time 25 Min
Cook Time 70 Min
Servings5-6 servings People
Calories450 kcal
This meat tray with vegetables is something I throw together in my kitchen whenever we have family coming over or need a solid main for dinner. It’s one of those dishes where you boil the meat first to get it tender, then layer everything in a big oven tray and let it bake. The veggies—potatoes, carrots, green beans, peas, even artichokes—absorb the broth and tomato sauce, coming out soft but holding shape. I use beef most times since it’s cheaper around here, cut into chunks about 1.5 inches.We usually make it for gatherings because it stretches to feed 5 or 6 without fuss, pairs well with simple rice like vermicelli rice. The boiling step adds aromatic spices like cardamom and bay leaves, which my family notices right away. Last time I cooked it, I got distracted chopping veggies and added the peppers whole by mistake—still worked, but halved is better for even cooking. It’s practical for home because most ingredients are staples, and the whole thing is hands-off once in the oven. Cleanup is easy too, just one tray and a pot.
(Tender Beef & Vegetable Tray Bake)
Ingredients
- For boiling the meat:
- 1 teaspoon salt
- 5 whole cardamom pods
- 10 whole black peppercorns
- 1 cinnamon stick
- 2 bay leaves
- 1 medium onion
- 1 1/2 pounds cubed beef or lamb
- For the vegetable mix:
- 1 tablespoon olive oil
- 1 large onion, cut into wedges
- 1 large tomato, chopped
- 2 large potatoes, cubed
- 2 large carrots, cubed
- 2 large tomatoes
- 1 cup chopped green beans
- 1 cup peas
- 4 garlic cloves, mashed
- 2 green bell peppers, halved
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons mixed spices
- 6 frozen artichoke hearts
Instructions
- Put the meat, 1 teaspoon salt, cardamom, peppercorns, cinnamon, bay leaves, and medium onion in a deep pot. Cover with water and cook on medium heat for 60 minutes until tender.
- Preheat oven to 350°F while meat boils. Get a large oven dish ready.
- Lift meat out with tongs into the dish. Strain broth, save 2 cups.
- Heat olive oil in a wide pan on medium. Add bell peppers, garlic, onion wedges, stir few seconds.
- Toss in chopped tomato, peas, green beans, artichokes, carrots, potatoes. Stir quick to coat.
- Layer veggies over meat in dish. Sprinkle black pepper, 1 teaspoon salt, mixed spices.
- Blend the 2 large tomatoes with 2 cups broth smooth, pour over everything.
- Cover tight with foil. Bake 60-70 minutes until veggies done and sauce thick. Check at 60.
- Serve straight from oven with rice.
Why You’ll Love This Recipe
- Everything in one tray after boiling, so fewer pots in the sink.
- Vegetables get flavorful from the spiced broth without being soggy.
- Fits big family meals or leftovers for next day lunches.
Chef’s Tips for Perfection
- Measure the reserved broth exactly—too much makes sauce thin, I learned that way.
- Start checking veggies at 60 minutes; ovens vary, pull if done early.
- If no artichokes, use extra green beans or zucchini pieces.
Storage and Reheating
Keep leftovers in an airtight container in the fridge up to 3 days. Reheat covered in 350°F oven for 20 minutes or until hot through. Microwave works but can make veggies softer.
Nutritional Notes
About 450 calories per serving. High in protein from meat, fiber from vegetables.
