Beef and Mustard Greens Braised with Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Hearty braised beef with earthy mustard greens and potatoes in a savory herb-infused broth. This african ready in about 100 minutes pairs beef chuck, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 lbs cubed beef chuck
• 1 cup finely chopped onion
• 1 cup diced carrot
• 2 cups diced potatoes
• 4 cups chopped mustard greens
• 3 cloves minced garlic
• 14 oz can diced tomatoes
• 1.5 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.2 lbs cubed beef chuck and sear for 4 minutes per side until browned, then remove and set aside.
2. Step 2: Add 1 cup finely chopped onion and 1 cup diced carrot to the pot, cooking for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return beef to the pot, then add 14 oz diced tomatoes, 2 cups diced potatoes, 4 cups chopped mustard greens, 1.5 cups vegetable broth, and 1 tsp dried thyme. Stir to combine.
4. Step 4: Bring to a simmer, then reduce heat to low, cover, and braise for 1.25 hours until beef is tender. Season with salt and black pepper to taste. Discard any excess liquid before serving.