30-Min Beef & Carrot Braise with Mashed Potatoes
Tender beef chunks and carrots braised in red wine and beef broth, finished with creamy mashed potatoes and crispy microgreens. A weeknight take on the French classic that feels restaurant-quality in under 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 620
- Protein
- 48g
Ingredients
- 1.5 lbs beef chuck, cut into 1.5-inch chunks
- 1 lb carrots, cut into 1-inch rounds
- ¾ cup red wine
- 1 cup beef broth
- 1.5 lbs potatoes, peeled and halved
- 3 tbsp butter
- 2 tbsp whole grain mustard
- 2 sprigs fresh thyme or bay leaf
Instructions
- 1
Boil potatoes in salted water until tender, 12–14 minutes. Drain and reserve.
- 2
Pat beef dry. Heat 2 tbsp oil in a heavy skillet over medium-high until shimmering.
- 3
Brown beef in batches, 2 minutes per side. Transfer to a plate.
- 4
Add carrots and thyme to the skillet. Pour in wine and broth, scraping up browned bits.
- 5
Return beef to the pan, bring to a simmer, and cook uncovered for 10 minutes until sauce thickens.
- 6
Mash potatoes with butter, mustard, salt, and pepper until creamy. Divide among bowls.
- 7
Ladle beef and carrots over mashed potatoes. Top with fresh microgreens and thinly sliced radishes.
Tools you’ll need
- 12-inch heavy skillet or Dutch oven
- large pot for potatoes
- wooden spoon
- tongs
- slotted spoon
- potato masher
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