Recipe: Braised Beef with Mashed Potatoes and Gravy
Introduction:
Braised Beef with Mashed Potatoes and Gravy is a classic, hearty meal that combines tender beef, buttery mashed potatoes, and a savory gravy. This dish is perfect for family dinners, holidays, or any time you’re craving comfort food. The slow-braising method ensures that the beef is rich in flavor and falls apart with the touch of a fork. Paired with creamy mashed potatoes and a flavorful gravy, this meal will leave everyone satisfied.
Ingredients:
For the Braised Beef:
1.5 to 2 lbs (700-900g) beef chuck roast
2 tbsp olive oil
Salt and pepper to taste
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 cup red wine (optional)
2 cups beef broth
1 tbsp tomato paste
2 sprigs fresh thyme
2 bay leaves
1 tbsp flour (optional, for thickening)
For the Mashed Potatoes:
2 lbs (900g) potatoes, peeled and cut into chunks
4 tbsp unsalted butter
1 cup whole milk (more for desired consistency)
Salt and pepper to taste
1 clove garlic (optional)
For the Gravy:
Drippings from braised beef
1 tbsp flour (for thickening)
1-2 cups beef broth (depending on desired consistency)
Garnish:
Fresh thyme for garnish (optional)
Instructions:
Preheat the oven to 325°F (165°C).
Season the beef: Pat the beef chuck roast dry with paper towels, then season generously with salt and pepper.
Brown the beef: In a large Dutch oven, heat olive oil over medium-high heat. Add the beef roast and sear it on all sides until golden brown (about 4-5 minutes per side). Remove the beef from the pot and set aside.
Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened, stirring occasionally. Add the minced garlic and cook for another minute.
Deglaze the pot: Pour in the red wine (if using) and scrape up any brown bits stuck to the bottom of the pot. Let the wine reduce by half (about 2-3 minutes).
Add the broth and seasonings: Stir in the beef broth, tomato paste, thyme, and bay leaves. Bring the mixture to a simmer.
Return the beef: Place the seared beef back into the pot, ensuring it’s mostly submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Braised beef: Let the beef braise in the oven for 2.5 to 3 hours, or until it is fork-tender and easily pulls apart.
Finish the gravy (optional): If you’d like to thicken the sauce, remove the beef and vegetables, then simmer the liquid on the stove. Stir in 1 tbsp of flour to create a thicker gravy. Adjust seasoning with salt and pepper to taste.
For the Mashed Potatoes:
Boil the potatoes: Place the peeled and cut potatoes into a large pot and cover them with water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes until the potatoes are fork-tender.
Drain and mash: Drain the potatoes and return them to the pot. Mash them with a potato masher or use a hand mixer for smoother texture.
Add butter and milk: Mix in the butter, followed by the milk. Stir until smooth and creamy. Season with salt and pepper to taste. For extra flavor, add a clove of minced garlic while mashing, if desired.
To Serve:
Plate the dish: Spoon a generous portion of mashed potatoes onto each plate. Place a piece of the braised beef on top, then pour the gravy and vegetables over the beef.
Garnish: Optionally, garnish with fresh thyme and serve hot. Enjoy!