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–+ servings
Braised Beef Purée

Braised Beef Purée

Discover the magic of Braised Beef Purée, a hearty and comforting dish with rich flavors and creamy textures perfect for any occasion. Warm your soul today!
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 800 g beef (paleron, cheek, or stewing beef)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large carrots, sliced
  • 2 stalks celery, diced
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • 2 bay leaves
  • to taste Salt and pepper
  • 4 large potatoes, peeled and cubed
  • 1/2 cup milk
  • 2 tablespoons butter

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Peeler
  • Potato masher or ricer
  • Wooden spoon
  • Tongs

Method
 

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Pat the beef dry and sear it on all sides until golden brown, then set aside.
  3. In the same pot, add the onions, garlic, carrots, and celery; cook until soft.
  4. Stir in the tomato paste and let it caramelize slightly.
  5. Pour in the red wine and scrape up any brown bits from the pot.
  6. Return the beef to the pot, add beef stock, bay leaves, salt, and pepper.
  7. Bring to a simmer, cover, and cook on low for 2–3 hours until fork-tender.
  8. While the beef braises, boil the potatoes until tender, then drain and mash with warm milk and butter, seasoning to taste.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 20mg

Notes

Consider using chuck roast or brisket if paleron or beef cheeks are unavailable.
For a dairy-free purée, substitute regular milk with plant-based milk and margarine.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Don’t rush the browning process; it’s important for flavor development.
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