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.

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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)

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Instructions:

1. Preheat the oven to 325°F (165°C).
2. Season the beef: Pat the beef chuck roast dry with paper towels, then season generously with salt and pepper.
3. 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.
4. 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.
5. 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).
6. Add the broth and seasonings: Stir in the beef broth, tomato paste, thyme, and bay leaves. Bring the mixture to a simmer.
7. 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.
8. 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.
9. 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. Garnish: Optionally, garnish with fresh thyme and serve hot. Enjoy!