Braised Beef with Onion Gravy
Fork-tender beef under a glossy onion gravy, with creamy mash and crispy roasted potatoes. A Sunday-dinner showstopper.
3 hr 30 min
Total
6
Servings
Advanced
Level
Non-Veg
Timeline
Prep 30 min, Cook 3 hr.
Ingredients
For the beef and gravy
1.5 kg (3.3 lb) beef chuck roast
2 tsp salt and 1 tsp black pepper
2 tbsp olive oil
3 large onions, diced
4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
250 ml (1 cup) dry red wine
500 ml (2 cups) beef stock
2 tbsp Worcestershire sauce
3 thyme sprigs and 2 bay leaves
1 tbsp butter, to finish
For the mashed potatoes
1 kg (2.2 lb) Yukon Gold potatoes, peeled and chopped
60 g (4 tbsp) butter
120 ml (½ cup) warm milk
Salt, to taste
For the roasted baby potatoes
500 g (1.1 lb) baby potatoes, halved
2 tbsp olive oil and a pinch of salt
Fresh parsley, chopped, to serve
Methods
Season and heat. Heat the oven to 160°C (325°F). Pat the beef dry and season it all over with salt and pepper.
Sear. Heat the oil in a Dutch oven over medium-high heat. Sear the beef 4-5 minutes per side until deeply browned. Move it to a plate.
Build the gravy. Lower the heat and cook the onions 8-10 minutes until golden. Stir in the garlic and tomato paste for 1 minute, then the flour for 1 minute more.
Deglaze. Pour in the wine, scrape up the browned bits, and simmer 3 minutes. Add the stock, Worcestershire, thyme and bay leaves.
Braise. Return the beef to the pot. Cover and braise in the oven for 2½-3 hours, turning once, until a fork slides in with no resistance.
Rest and roast. Move the beef to a board, tent with foil and rest for 20 minutes. Raise the oven to 220°C (425°F). Toss the baby potatoes with oil and salt, and roast 30-35 minutes until golden.
Finish the gravy and mash. Skim the fat and simmer the sauce on the stove 10-15 minutes until glossy, then whisk in the butter. Meanwhile boil the chopped potatoes 15-20 minutes, drain, and mash with the butter, warm milk and salt.
Serve. Slice the beef against the grain, spoon over the gravy, and finish with parsley.
Chef's tip:
“Sear harder than feels natural. Pale beef makes pale gravy. And slice against the grain after resting, which is what makes a braise tender instead of stringy.”
Notes:
You’ll need: a roasting tray and a potato masher.
Cuts: brisket or short rib work in place of chuck.
No alcohol: replace the wine with extra stock plus 1 tbsp red wine vinegar.
Make ahead: the flavor improves the next day. Reheat gently, covered.
Slow cooker: sear and build the gravy on the stove, then cook on low for 8 hours.
Contains: dairy and gluten.
Equipment:
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