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A plate of Tuscan Braised Beef over Garlic Mascarpone Mashed Potatoes.

Tuscan Braised Beef with Garlic Mascarpone Mashed Potatoes


  • Author: RebeccaBlackwell
  • Prep Time: 60 minutes
  • Cook Time: 3 1/2 - 4 hours
  • Total Time: 4 1/2 - 5 hours
  • Yield: 6-8 servings

Description

Tender braised beef in a rich wine sauce with mushrooms, onions, garlic, red bell pepper, and tomatoes served over creamy garlic mascarpone mashed potatoes.

*If you have leftovers, this Tuscan Beef Pot Pie is a delicious way to use them up!


Ingredients

For the Braised Tuscan Beef:

  • 4 lbs beef chuck roast
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup grape seed oil (or canola oil, or any other oil with a high smoke point)
  • 1 large yellow onion, peeled, cut in half, each half sliced into 1/4-inch slices
  • 3 tbsp butter
  • 8 ounces baby Bella mushrooms, cut into 1/4-inch slices (or portabella mushrooms)
  • 1 red bell pepper, stem and seeds removed and chopped into 1/4-inch pieces
  • 1 tbsp minced garlic
  • 1 tsp crushed red pepper flakes
  • 2 tbsp Italian Seasoning
  • 1 cup dry white wine
  • 1 1/2 cups chicken stock
  • 28 oz can diced tomatoes, preferably fire roasted
  • 1 tbsp Worcestershire sauce
  • 3 or 4 sprigs fresh rosemary
  • 2 bay leaves
  • 3/4 cup fresh parsley, chopped
  • OPTIONAL: grated parmesan cheese, for serving

For the Garlic Mascarpone Mashed Potatoes:

  • 3 lbs Yukon gold potatoes (yellow potatoes)
  • 1/4 cup extra virgin olive oil
  • 8 large cloves of garlic, peeled and roughly chopped
  • 8 oz mascarpone cheese (OR – 4 oz cream cheese + 2 tbsp butter)
  • 1/2 cup whole milk
  • Salt and pepper

Instructions

  1. Preheat the oven to 325 degrees.
  2. Cut chuck roast into eight 1/2-lb pieces. Sprinkle the steaks generously on both sides with salt and pepper.
  3. Add the flour to a pie plate or shallow dish and dredge each steak in the flour to coat it on all sides with flour. Shake off excess flour and set on a plate.
  4. In a large heavy bottom, oven proof saucepan or dutch oven, heat the 1/4 cup grape seed oil over medium high heat until shimmering – just before it begins to smoke. Add 2 or 3 of the steaks to the hot oil, allowing them to brown for about 4 minutes on both sides. Remove the steaks to a clean plate and repeat with remaining steaks. Adjust heat as necessary so that the oil remains quite hot, but the flour on the steaks is not burning. You want to get a nice golden crust on each steak – if you notice black spots as you turn the steaks over, reduce the heat.
  5. Pour the oil out of the pan, add the butter, and set over medium heat. Add the onion slices to the pan and sprinkle with about 1/2 tsp salt. Cook, stirring frequently, until soft and just beginning to brown. Add the mushrooms and red peppers to the pan and cook, stirring frequently, until the mushrooms are a light golden brown, about 5-6 minutes.
  6. Add the minced garlic, red pepper flakes, Italian seasoning, and another 1/2 teaspoon salt and ground black pepper. Cook, stirring constantly, 1 minute longer. Pour in the wine, turn the heat up to high, and cook, stirring frequently, until nearly all the liquid has evaporated.
  7. Add the chicken stock, diced tomatoes, and Worcestershire sauce to the pan and stir to combine. Return the steaks to the pan, nestling them down into the sauce. Add the rosemary sprigs and bay leaves, pushing them down into the sauce, in between the steaks.
  8. Bring the liquid to a boil, cover, and place in the oven. Let roast, covered, for 2 hours. After 2 hours, remove the lid and let roast for another 1 & 1/2 – 2 hours, until the meat is very, very tender.

Make the garlic mascarpone mashed potatoes:

  1. Fill a large saucepan about 3/4 full with cold water and add 1 tablespoon of salt. Peel the potatoes, cut them into 2 or 3 inch chunks, and add them to the cold water.
  2. Set the pan over medium high heat and bring to a boil. Reduce the heat to medium and let simmer until very tender, about 20 minutes.
  3. While the potatoes cook, add the olive oil and chopped garlic to a small saucepan and set it over medium heat. As soon as the oil begins to simmer, reduce the heat too low. Let the garlic cook until golden, about 13-15 minutes. Stir in the milk, turn the heat back up to medium high and bring to a simmer. When the milk begins to simmer, remove the pan from the heat and cover to keep warm.
  4. Add the mascarpone cheese to the bowl of a standing mixer – Or to a large mixing bowl.
  5. When the potatoes are fork tender, drain them in a colander set inside the sink. Dump the hot potatoes onto the mascarpone cheese and let sit for a minute or two to soften the cheese.
  6. If using a standing mixer, fit it with the paddle attachment, and pour in the hot milk and 1/4 tsp ground black pepper. Mix on low speed until mostly smooth, with only a few small chunks of potato. Taste and add as much more salt and pepper as you like.
  7. If using a potato masher or whisk to mash the potatoes, add the milk and 1/4 tsp ground black pepper while mashing the potatoes. Mash to desired consistency; taste and add more salt and pepper if desired.

To finish and serve:

  1. When the beef is finished cooking, gently stir in the chopped parsley. Taste and add more salt and pepper if desired.
  2. Spoon some mashed potatoes on each plate and top with a chunk of beef and plenty of sauce. Serve with grated parmesan cheese if desired.

Keywords: braised beef, chuck roast, meat and potatoes, tuscan recipe, Italian food, mascarpone mashed potatoes, garlic mashed potatoes

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