Cozy Winter Braised Beef with Creamy Mashed Potatoes Recipe

Ingredients

• • 3 ⅞ lbs beef chuck roast, cut into 2-inch cubes
• • 2 ⅞ tbsp olive oil
• • 2 ⅞ medium onions, sliced
• • 4 ⅞ garlic cloves, minced
• • 2 ⅞ medium carrots, sliced
• • 2 ⅞ tbsp tomato paste
• • 2 ⅞ cups beef broth
• • 1 ⅞ cup red wine (optional)
• • 2 ⅞ sprigs fresh thyme
• • 1 ⅞ bay leaf
• • 1 ⅞ tsp dried rosemary
• • 4 ⅞ large russet potatoes, peeled and cubed
• • ⅞ cup unsalted butter
• • ⅞ cup whole milk
• • ⅞ cup heavy cream
• • 2 ⅞ tbsp all-purpose flour
• • 1 ⅞ tbsp Worcestershire sauce
• • Salt and black pepper to taste

Instructions

1. 1

   Heat olive oil in a Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides (4-5 minutes per side). Remove and set aside.

2. 2

   In the same pot, sauté onions, garlic, and carrots until softened (5-7 minutes). Stir in tomato paste to coat the vegetables evenly.

3. 3

   Return browned beef to the pot. Add beef broth, red wine (if using), thyme, bay leaf, and rosemary. Bring to a boil, then reduce to low. Cover and simmer for 2 hours.

4. 4

   Boil potatoes in salted water until tender (15-20 minutes). Drain, then mash with butter, milk, cream, and a pinch of salt until smooth.

5. 5

   In a saucepan, whisk flour into 2 tbsp butter. Gradually add 2 cups of braising liquid, stirring constantly. Cook until thickened (5-7 minutes). Season with Worcestershire sauce and pepper.

6. 6

   Arrange mashed potatoes in serving bowls. Top with braised beef pieces and drizzle with gravy. Garnish with fresh parsley.