Braised Beef with Carrots and Mashed Potatoes
This rich and hearty Braised Beef with Carrots is the perfect meal for a cozy night in. Served over creamy mashed potatoes, it’s a dish that’s full of deep, comforting flavors.
Ingredients:
2 lbs beef chuck roast, cut into large chunks
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups carrots, cut into chunks
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
4 large potatoes, peeled and cut into chunks
1/4 cup butter
1/2 cup milk or cream
Salt and pepper to taste
Instructions:
Sear the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef with salt and pepper, then sear the chunks on all sides until browned. Remove the beef and set aside.
Cook the Vegetables:
In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes.
Stir in the carrots, and cook for another 5 minutes.
Braise the Beef:
Add the beef back to the pot along with the beef broth, tomato paste, Worcestershire sauce, and thyme. Bring to a boil, then reduce the heat to low.
Cover the pot and simmer for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.
Thicken the Sauce (Optional):
If you prefer a thicker sauce, stir in the cornstarch mixture during the last 10 minutes of cooking.
Prepare the Mashed Potatoes:
While the beef is braising, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
Drain the potatoes and mash with butter, milk or cream, and season with salt and pepper to taste.
Serve:
Serve the braised beef and carrots over a bed of creamy mashed potatoes. Garnish with fresh parsley for a pop of color and flavor.
