![Braised Beef with Garlic Mashed Potatoes](https://cdn.statically.io/img/www.allrecipes.com/thmb/soI9ISZ_htEN9fQKTH-lVzYayCI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Braised-Beef-with-Garlic-Mashed-Potatoes-4x3-Bren-2000-3fd479eb149e4602928eab4625124709.jpg)
Ingredients
-
1 ¼ pounds blade steak, cut into 4 portions
-
salt and pepper to taste
-
⅓ cup all-purpose flour
-
2 tablespoons olive oil
-
2 medium onions, halved and sliced
-
2 cloves garlic, minced
-
½ teaspoon ground thyme
-
2 cups low-sodium beef stock
-
¼ cup dry red wine (Optional)
Potatoes:
-
2 ½ pounds baking potatoes, peeled and halved
-
5 cloves garlic, sliced, or more to taste
-
¾ cup warm milk
-
2 tablespoons melted butter
-
salt and pepper to taste
Directions
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Season blade steaks with salt and pepper. Coat steaks with flour, shaking off any excess. Reserve excess flour.
-
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.
-
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.
-
Cook, covered, in the preheated oven until steaks are very tender, about 90 minutes.
-
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.
-
Add warm milk, melted butter, salt, and pepper to the potato-garlic mixture; beat with an electric mixer until smooth.
-
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.
Nutrition Facts (per serving)
668 | Calories |
30g | Fat |
69g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 668 | |
% Daily Value * | |
Total Fat 30g | 39% |
Saturated Fat 12g | 59% |
Cholesterol 83mg | 28% |
Sodium 242mg | 11% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 8g | 28% |
Total Sugars 8g | |
Protein 28g | 56% |
Vitamin C 69mg | 77% |
Calcium 134mg | 10% |
Iron 6mg | 31% |
Potassium 1617mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.