Ingredients
For the braised beef:
Salt and freshly ground black pepper
2 tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1.5 lbs beef chuck roast, cut into cubes
2 cups beef broth
1/2 cup red wine (use a variety like Merlot or Cabernet Sauvignon)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
For the creamy mashed potatoes:
Salt
4 tbsp butter
4 large potatoes, peeled and cut into chunks
1/2 cup milk, warmed
Freshly ground black pepper
Instructions
Prepare the Braised Beef:
Season the beef cubes generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Brown the beef cubes in batches until deeply golden on all sides, about 3-4 minutes per batch. Remove and set aside.
Make the Red Wine Gravy:
In the same pot, add the diced onion and cook until softened and translucent, about 5 minutes.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
Stir in tomato paste, Worcestershire sauce, dried thyme, and bay leaf.
Return the browned beef cubes to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 to 2.5 hours, or until the beef is tender and the sauce has thickened.
Optional: If you prefer a thicker gravy, stir in the cornstarch slurry during the last 10 minutes of cooking and simmer until thickened.
Enjoy.