Slow-cooked, melt-in-your-mouth beef paired with a creamy homemade purée—this dish is the ultimate in cozy comfort food.
Why This Recipe Stands Out
Tender Beef: Long braising transforms beef into fork-tender perfection.
Rich Sauce: Onions, garlic, and carrots infuse the sauce with deep, savory flavor.
Homemade Purée: Creamy potatoes balance out the richness of the beef.
Customizable: Easily tweak vegetables or seasonings to suit your taste.
Ingredients You’ll Need
For the Braised Beef:
1 lb beef chuck roast, cut into bite-sized pieces
1 onion, finely chopped
2 garlic cloves, minced
2 carrots, thinly sliced
2 tbsp olive oil
1 cup beef broth
1 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
For the Homemade Purée:
2 medium potatoes, peeled and cubed
1 tbsp butter
Milk or heavy cream, as needed
Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the Beef
Pat beef dry with paper towels for a better sear.
Heat olive oil in a pot or Dutch oven over medium-high heat.
Sear beef in batches until browned. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, sauté chopped onion for 3–5 minutes until translucent.
Stir in garlic and cook for 1 more minute.
Add sliced carrots and sauté for another 5 minutes.
Step 3: Deglaze and Braise
Pour in beef broth, scraping up brown bits for flavor.
Return beef to the pot. Add thyme, bay leaf, salt, and pepper.
Bring to a boil, then cover and simmer on low for 1.5–2 hours, until beef is tender.
Step 4: Make the Homemade Purée
Boil cubed potatoes in salted water for 15–20 minutes until fork-tender.
Drain and mash with butter.
Stir in milk or cream to desired consistency.
Season with salt and pepper to taste.
Step 5: Finish and Serve
Remove bay leaf from the beef. Adjust seasoning if needed.
Serve beef and sauce over the purée.
Garnish with fresh parsley or thyme.
Tips for Success
Sear for Flavor: Proper browning boosts taste and texture.
Fresh Ingredients: Use fresh garlic and carrots for maximum flavor.
Simmer Low & Slow: Patience leads to tender, flavorful beef.
Silky Purée: Use a sieve or immersion blender for an ultra-smooth mash.
Variations and Customizations
Vegetable Twist: Add celery, mushrooms, or bell peppers.
Spicy Version: Toss in red pepper flakes or a splash of hot sauce.
Herb Lovers: Try fresh rosemary, oregano, or sage.
Purée Swap: Use cauliflower, sweet potatoes, or butternut squash.
Serving Suggestions
Serve with green beans, Brussels sprouts, or a mixed salad.
Pair with crusty bread or rolls to soak up the sauce.
Drinks: Red wine, sparkling water, or lemonade complement the flavors.
Store leftovers in lunch containers for easy meals.
FAQs About Braised Beef in Sauce with Homemade Purée
Q: Can I use another cut of beef?
A: Yes! Brisket or short ribs also work beautifully.
Q: How long does it stay fresh?
A: Store in the fridge up to 3–4 days in an airtight container.
Q: Can I use a slow cooker?
A: Definitely! Brown the beef first, then cook everything on low for 6–8 hours or high for 3–4 hours.
Health Benefits of This Dish
Lean Protein: Chuck roast provides essential nutrients and iron.
Veggie Power: Carrots and onions add vitamins A and C.
Whole Food Ingredients: Fresh elements mean better nutrition.
Conclusion
This Braised Beef in Sauce with Homemade Purée is hearty, delicious, and comforting—a true home-cooked delight. Follow the simple steps and tips to create a restaurant-worthy meal for any occasion.
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