Braised Beef with Garlic Mashed Potatoes

These tender blade steaks cook low and slow in beef stock and red wine, and are served with pan juices over creamy mashed potatoes.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 668 Calories

Ingredients

• ⅓ cup all-purpose flour
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons melted butter
• ¾ cup warm milk
• ½ teaspoon ground thyme
• 2 cups low-sodium beef stock
• 2 medium onions, halved and sliced
• 1 ¼ pounds blade steak, cut into 4 portions
• ¼ cup dry red wine (Optional)
• 2 ½ pounds baking potatoes, peeled and halved
• 5 cloves garlic, sliced, or more to taste

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 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.

Step 7

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

Step 8

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