Braised Beef with Vegetables and Mashed Potatoes
That cosy dinner: beef chuck braised for two hours in its own stock with leek and celery, alongside silky mashed potatoes.
Ingredients
Braised beef
Mashed potatoes
Instructions
Beef
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.
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.
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.
Add the salt, smoked paprika and herbes de Provence. Stir and let it rest for 5–10 minutes before serving.
Mash
Boil the potatoes in salted water until soft. Drain, keeping a little of the cooking water.
Press the potatoes through a ricer or mash until even. Add the butter and stir to a creamy texture.
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.
