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Tender Beef with Creamy Mashed Potatoes

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A simple, hearty comfort food recipe featuring tender braised beef and creamy mashed Yukon Gold potatoes, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 1.5 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil or vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup beef broth (low-sodium recommended)
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup whole milk or heavy cream
  • Optional substitutions: almond milk or coconut milk for dairy-free mashed potatoes; brisket or short ribs for beef; Greek yogurt to replace half the butter and cream

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tablespoons olive oil in a heavy-bottomed skillet or Dutch oven over medium-high heat.
  3. Add beef in batches and sear for 3-4 minutes per side until a deep golden crust forms. Remove and set aside.
  4. Reduce heat to medium, add chopped onion and cook for 4-5 minutes until soft and translucent.
  5. Add minced garlic and cook for 1 minute until fragrant, avoiding burning.
  6. Return beef to the pan, pour in 1 cup beef broth, and sprinkle thyme over the top.
  7. Bring to a simmer, cover with a tight-fitting lid, lower heat, and cook for 30-35 minutes until beef is fork-tender. Stir occasionally and add water or broth if needed.
  8. While beef braises, place peeled and quartered potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 15-20 minutes until fork-tender.
  9. Drain potatoes and return to pot. Add softened butter and gradually pour in milk or cream while mashing to desired creamy texture. Season with salt and pepper.
  10. Taste beef and adjust seasoning if needed. For thicker sauce, simmer uncovered for a few minutes.
  11. Serve beef over a bed of creamy mashed potatoes immediately while warm.

Notes

Dry beef before browning to get a good crust. Warm milk or cream before adding to potatoes to avoid lumps. Avoid overboiling potatoes to prevent gummy texture. Browning beef is key for flavor. Can use pressure cooker or slow cooker for convenience. Adjust seasoning to taste. Leftovers keep well for up to 3 days if stored separately.

Nutrition

Keywords: beef, mashed potatoes, comfort food, easy dinner, braised beef, creamy potatoes, weeknight meal, cozy dinner

Find it online: https://lucastable.com/tender-beef-with-creamy-mashed-potatoes-recipe-easy-comfort-food-to-make-at-home/