Braised Beef in Red Wine with Mashed Potatoes

Ingredients

• 500 g beef for stew (Cut into pieces; season with salt and pepper and dust with flour.)
• 200 g onion (Coarsely chopped.)
• 150 g carrot (Coarsely chopped.)
• 100 g celery stalks (Coarsely chopped.)
• 50 g garlic (The source specifies 50 g; prepare according to the author's description.)
• 1 tbsp sugar
• 1 tsp salt (Additional salt and pepper for seasoning the beef.)
• pepper (To taste, for seasoning the beef.)
• flour (For dusting the beef; quantity not specified.)
• 150 ml red wine (Approximately 150 ml; the author recommends using one you like.)
• 3 tsp tomato purée
• 2 tbsp soy sauce
• 1 orange (Juice of 1 orange.)
• 400 ml water
• 30 g butter (For the braised beef.)
• 600 g potatoes (For boiling and making the mash.)
• 40 g butter (For the mash.)
• 20 ml 30% cream (For the mash.)
• fresh rosemary (Optional; the author recommends 1 sprig.)
• chives (For sprinkling when serving.)

Steps

1. 1

   Cut the carrot, onion, and celery into large pieces.

2. 2

   Season the beef with salt and pepper, then dust it with flour.

3. 3

   Brown the floured beef.

4. 4

   Remove the beef from the pot. Add the chopped vegetables and sauté them.

5. 5

   Add the tomato purée, stir it into the vegetables, and fry for a little longer.

6. 6

   Pour in the red wine and return the beef to the pot.

7. 7

   Squeeze the orange juice into the pot. Add the soy sauce, sugar, and salt.

8. 8

   Add the water, cover the pot, and braise everything for approximately 2 hours.

9. 9

   Approximately 30 minutes before the end of the braising time, place the potatoes in boiling water and cook until tender.

10. 10

    Remove the meat from the pot and set it aside. Strain the sauce, pour it into a pan, and reduce it briefly until thickened.

11. 11

    Add the meat to the reduced sauce and stir.

12. 12

    Drain the cooked potatoes and pass them through a potato ricer. Add the butter and cream, and mix thoroughly.

13. 13

    Transfer the mash to plates, add the meat with the sauce, and sprinkle with chives.

Notes

The author mentions that the meat was tender and succulent, although it did not completely fall apart. The quantities of flour, pepper, and chives were not specified. Rosemary is an optional addition recommended by the author.

Nutrition per serving

• main course
• beef
• braised
• mashed potatoes
• with red wine
• comfort food