Braised Beef with Garlic Mashed Potatoes

1. Preheat the oven to 325 degrees F (165 degrees C).

2. Season blade steaks with salt and pepper. Coat steaks with flour, shaking off any excess. Reserve excess flour.

3. Heat oil in a skillet over medium-high heat. Add steaks and brown on both sides, about 3 to 4 minutes per side. Transfer steaks to a covered casserole dish.

4. Add onions and minced garlic to the skillet; cook and stir until the onion has softened, 3 to 4 minutes. Add thyme and 3 tablespoons of the reserved flour; stir until well combined. Slowly pour beef stock and wine into the skillet, stirring constantly. Bring to a simmer. Season to taste with salt and pepper. Pour the stock mixture over the steaks.

5. Cook, covered, in the preheated oven until steaks are very tender, about 90 minutes.

6. While the steaks are cooking, place potatoes and garlic slices into a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

7. Add warm milk, melted butter, salt, and pepper to the potato-garlic mixture; beat with an electric mixer until smooth.

8. Serve steaks on a bed of mashed potatoes and spoon pan juices over top.

Cook's Note:

You can use cross rib steaks if you'd like.