Ingredients:
For the Braised Beef:
2 lbs beef chuck, cut into large chunks
Salt and black pepper to taste
2 tbsp all-purpose flour
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 carrots, sliced
8 oz mushrooms, sliced
2 tbsp tomato paste
1 cup red wine (optional)
4 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
For the Mashed Potatoes:
2 lbs potatoes, peeled and cubed
½ cup heavy cream
4 tbsp butter
Salt and black pepper to taste
For Garnish:
2 tbsp fresh parsley, chopped
Crusty bread, for serving
Instructions:
Sear the Beef: Season beef chunks with salt, black pepper, and flour. Heat olive oil in a Dutch oven over medium-high heat. Sear beef until browned on all sides, then remove and set aside.
Sauté the Vegetables: In the same pot, sauté onions, garlic, carrots, and mushrooms until softened. Stir in tomato paste and cook for 1 minute.
Deglaze & Braise: Pour in red wine (if using), scraping up any browned bits. Let it reduce slightly. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return beef to the pot, cover, and simmer for 2 ½ to 3 hours until tender.
Make the Mashed Potatoes: Boil potatoes in salted water until fork-tender. Drain and mash with heavy cream, butter, salt, and black pepper.
Assemble the Dish: Spoon mashed potatoes onto a rustic bowl or plate. Top with braised beef and its rich brown gravy. Garnish with fresh parsley.
Serve & Enjoy: Serve warm with crusty bread for dipping. A comforting homestyle meal! 🍽️🔥
