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Hearty Braised Red Wine Beef over Mashed Potatoes

Tender top sirloin with aromatics, carrots and rosemary braised with a red wine-beef broth and served over fluffed mashed potatoes.
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free

WINTER WINTER WINTER! As it gets cold outside we crave dishes that make us feel at home, full and warm. This dish is all of those! This hearty braised beef served over fluffed mashed potatoes will teach you the basics of how to braise meat and demonstrate the deep flavors that can be created in meats and sauces while braising. Take a big plate of this red wine braised beef and cuddle up in the couch with a glass of wine, a good blanket and a Netflix binge worthy show.

Ingredients
Beef broth base
Red wine
Russet potato
Carrot
Onion
Rosemary
Garlic
Top sirloin
Heavy Cream
Featured Ingredient Partners:
Russet potato: Hugh's Garden

Cooking terms for this recipe

Braise To fry or sear food lightly, then stew slowly while covered.
Sear To cook the surface of meat very quickly with intense heat.
Deglaze To dissolve the small particles remaining in a pan by adding liquid and heating.

What you need

Medium deep sauté pan

Large pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Peel carrots and discard peel; then, slice into ½" pieces. Remove rosemary leafs from stem; then rough chop. Mince or grate garlic. Dissolve beef broth base in 1 cup warm water. Remove top sirloin from package; rinse and pat dry. Dice into 1" pieces.

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Step 2: COOK POTATOES

Place potatoes in a medium pot covered by 2” of water over medium heat; add a pinch of salt. Bring to a boil, cook for 10-12 min until potatoes are tender. Reserve ½ cup potato water. Turn off heat, strain potatoes, and return to pan. Add heavy cream, reserved potato water, and a pinch of salt and pepper; mash using a potato masher or fork until incorporated. While potatoes are boiling, begin searing beef (Step #3).

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Step 3: SEAR BEEF

Heat 1 Tbsp. oil in medium sauté pan over medium heat. When hot, add sirloin and sear until pieces are golden brown on all sides, about 1-2 min per side. Remove steak from pan and set aside. Siloin will not be fully cooked at this point.

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Step 4: SAUTÉ AROMATICS

Add onion and carrots to previously used pan, sauté 3-4 min until softened and beginning to brown. Add garlic, red wine and rosemary to deglaze pan. Sauté another 2-3 min until aromatics have softened and wine has reduced by half.

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Step 5: BRAISE BEEF

Return beef to pan, add beef broth and cook over a medium simmer for 15-20 min until vegetables are tender and sauce has reduced to about ¼. Remove from heat. USDA recommends cooking beef to an internal temperature of 145ºF.

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Step 6: PLATE YOUR DISH

Divide mashed potatoes between two plates. Create a nest in the middle of the mashed potatoes with the back of a spoon. Serve the braised beef in the nest allowing the sauce to pour over mashed potatoes. Enjoy!