Description

Tender chunks of beef slow-braised in red wine and aromatics, served with buttery mashed potatoes and honey-glazed carrots, elegantly plated with a glossy reduction and fresh herbs.

Ingredients

Units Scale

2 lbs beef chuck roast, cut into large chunks
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
3 sprigs fresh thyme
2 bay leaves
1 tablespoon flour (optional, for thickening)
Salt and pepper to taste
8 carrots, peeled and halved lengthwise
1 tablespoon honey
2 tablespoons butter (for carrots)
4 large russet potatoes, peeled and chopped
4 tablespoons butter (for mashed potatoes)
1/2 cup milk or cream
Fresh parsley or chervil for garnish

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Instructions

Preheat the oven to 325°F (160°C).
Season beef with salt and pepper. In a Dutch oven over medium-high heat, heat olive oil and sear beef until browned on all sides. Remove and set aside.
In the same pot, sauté onion until translucent. Add garlic and tomato paste; cook for 2 minutes.
Deglaze with red wine, scraping up brown bits. Add beef broth, thyme, and bay leaves. Return beef to the pot.
Cover and braise in the oven for 2.5 to 3 hours, until beef is fork-tender. Remove beef, strain and reduce the sauce if desired, whisk in flour to thicken.
While beef cooks, boil potatoes in salted water until soft. Drain and mash with butter and milk until creamy. Season to taste.
For carrots, sauté them in butter over medium heat, add honey, and cook until tender and slightly caramelized.
To plate, arrange a scoop of mashed potatoes, place the beef alongside, spoon over the sauce, and top with glazed carrots. Garnish with fresh herbs.

Notes

Use a good quality dry red wine for best flavor.
Substitute thyme with rosemary if preferred.
You can use a cornstarch slurry instead of flour for gluten-free thickening.
Prepare components ahead of time and reheat before serving.

Nutrition

Serving Size: 1 plate (approx. 500g)
Calories: 650
Sugar: 8g
Sodium: 520mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 6g
Protein: 35g
Cholesterol: 120mg