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Braised Beef Purée

Braised Beef Purée

Discover the rich flavors of Braised Beef Purée, a comforting dish that combines tender beef with creamy mashed potatoes for a hearty meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 800 g beef chuck or brisket, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, chopped
  • 400 ml beef broth
  • 200 ml red wine (optional but recommended)
  • 2 leaves bay leaves
  • to taste salt and pepper
  • 500 g potatoes, peeled and cubed
  • 50 g butter
  • 1/4 cup milk

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Potato masher or ricer
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium-high heat and pat the beef dry.
  2. Add the beef pieces in batches and brown each side until golden-brown, then remove from the pot.
  3. Sauté onions in the same pot until translucent, then add garlic, carrots, and celery and soften them.
  4. Return the beef to the pot, pour in beef broth and red wine, add bay leaves, salt, and pepper, and bring to a simmer.
  5. Cover and cook slowly for 2-3 hours until the beef is fork-tender.
  6. Boil the potatoes until tender, then drain and mash with butter and milk until smooth.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 25mg

Notes

Choose well-marbled beef for maximum flavor. For an unexpected twist, stir a tablespoon of Dijon mustard into the sauce just before serving. This dish makes excellent leftovers. Store in an airtight container and reheat gently. Options for healthier alternatives include using leaner meat, reducing sodium in broth, or mixing in cauliflower with the potatoes for a lighter purée.
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