Braised Beef with Vegetables and Mashed Potatoes
◷2.5 hours
That cosy dinner: beef chuck braised for two hours in its own stock with leek and celery, alongside silky mashed potatoes.
Ingredients
◎4 servings
Braised beef
Beef(chuck)800 g
Carrot(medium)1 pcs
Leek(small, or ½ a large one)1 pcs
Celery1 stalk
Beef stock(frozen or fresh)400–500
Tomato paste2 tbsp
Smoked paprika1 tsp
Herbes de Provence0.5 tsp
Saltto taste
Vegetable oilfor searing
Mashed potatoes
Potato800 g
Butter60–80
Whole milk(warm, optional)50 ml
Saltto taste
Instructions
Beef
1
Cut the beef into medium pieces. Heat a little oil in a heavy pot or cast-iron casserole and brown the meat on all sides. Transfer to a plate.
2
In the same pot, fry the chopped carrot, leek and celery until soft. Add the tomato paste and cook for another 1–2 minutes to bring out its flavour.
3
Pour in the beef stock and return the meat to the pot. Cover and braise over low heat for about 2 hours, until the beef is very soft and pulls apart easily with a fork.
4
Add the salt, smoked paprika and herbes de Provence. Stir and let it rest for 5–10 minutes before serving.
Mash
1
Boil the potatoes in salted water until soft. Drain, keeping a little of the cooking water.
2
Press the potatoes through a ricer or mash until even. Add the butter and stir to a creamy texture.
3
Pour in the warm milk and a few spoonfuls of the cooking water for a softer consistency. Whisk the mash until airy and season with salt to taste.