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Braised Beef Purée

Braised Beef Purée

Indulge in the rich flavors of Braised Beef Purée, a comforting dish with tender beef and creamy mashed potatoes. Perfect for cozy nights or special occasions.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition

Ingredients
  

  • 800 g chuck roast, brisket, or short ribs (tougher cuts work best)
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cups beef broth
  • 1 cup red wine (optional but recommended)
  • 2 leaves bay leaves
  • 4 sprigs fresh thyme
  • 1 Salt and pepper to taste
  • 4 large potatoes peeled and cubed
  • 1/2 cup butter
  • 1/2 cup milk or cream

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Potato masher or hand mixer
  • Colander for draining potatoes

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Pat the beef dry and sear it in the pot until browned on all sides, about 3-4 minutes per side. Remove and set aside.
  3. In the same pot, add onions, garlic, carrots, and celery, sautéing for 5-7 minutes.
  4. Pour in the red wine (if using) and let it simmer for a couple of minutes.
  5. Return the beef to the pot and add beef broth, bay leaves, and thyme. Bring to a gentle boil then lower the heat to simmer, covering the pot for 2-3 hours.
  6. Meanwhile, boil cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk until smooth.
  7. Shred the beef with two forks once tender, strain the sauce, and return it to the pot, simmering until thickened.
  8. Serve the creamy purée topped with shredded beef and sauce, garnished with fresh parsley if desired.
  9. For extra depth, brown the vegetables before adding the wine.
  10. You can make this dish ahead of time as it often tastes better the next day.
  11. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months, but mashed potatoes should be made fresh if freezing the beef.
  12. Adjust seasoning and use alternatives to accommodate dietary restrictions; for instance, swap dairy ingredients for plant-based options.

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 15mg
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