Beef with mashed potato
This hearty beef casserole is simmered in red wine and topped with creamy mashed potatoes, bringing rich, comforting flavours to the table. Ideal for a filling family meal, it combines tender beef with a medley of spices and savory sauce.
Cook time 135 min
Prep time 20 min
Ingredients:
1/4 cup all-purpose white wheat floursalt & pepper to taste
1.50 lb beef
1/4 cup olive oil
1 onion
2 garlic cloves
1 cup red wine
1 cup beef broth
2 cups pasta sauce
1/2 cup olives
2 tbsp orange zest
1 tsp allspice
1 tsp chili powder
1/4 cup fresh parsley
5 potatoes
3/4 cup milk (1% fat)
1/4 cup butter
1 dash salt
Instructions:
- In a bowl, combine the all-purpose white wheat flour, salt, and pepper.
- Add the beef chunks and toss to coat them evenly.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
- Add the beef in batches to avoid overcrowding, and brown each piece on all sides. Once browned, remove from the pot and set aside.
- Add the remaining 2 tablespoons of olive oil to the pot.
- Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
- Pour in the red wine, scraping up any brown bits from the bottom of the pot.
- Let the wine simmer for about 2-3 minutes to reduce slightly.
- Add the beef broth and pasta sauce to the pot, stirring to combine.
- Return the browned beef to the pot.
- Add the olives, orange zest, allspice, and chili powder. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- While the casserole is simmering, place the peeled and cubed potatoes in a large pot. Cover with cold water and add a dash of salt.
- Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add the milk and butter. Mash until smooth and creamy. Season with salt to taste.
- Just before serving, stir the chopped fresh parsley into the beef casserole.
- Scoop a generous portion of mashed potatoes onto each plate and top with the beef and red wine casserole.
- Garnish with additional parsley if desired.
- Serve hot and enjoy your comforting beef and red wine with creamy mashed potatoes!
Beef with mashed potato FAQ:
The beef should be simmered for 1.5 to 2 hours, covered, on low heat until it becomes tender.
Yes, you can substitute beef with other meats such as lamb or pork, but cooking times may vary depending on the meat used.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
You can replace red wine with additional beef broth, or use grape juice mixed with a little vinegar for a similar acidity.
The potatoes are done when they are tender and easily pierced with a fork, usually after 15-20 minutes of boiling.
Nutrition Facts
6 ServingsCalories 670kcal
Protein 40g
Carbohydrates 45g
Fiber 6g
Sugar 9g
Fat 44g
More recipes
Mediterranean-style beef meatballs with parsley, oregano and spearmint
Flavorful Mediterranean beef meatballs with fresh herbs.
05 May 2026Spinach & tomato salad
A fresh and vibrant spinach and tomato salad, perfect for lunch or a side.
05 May 2026Spinach with currants & pine nuts
A quick side dish of spinach with currants and pine nuts.
05 May 2026Chicken salad with tomato, capers and garlic croutons
Fresh chicken salad with tomatoes, capers, and garlic croutons.
05 May 2026Roast asparagus with black olive pesto
Tender roasted asparagus topped with black olive pesto.
05 May 2026