Braised Beef in Sauce with Homemade Purée

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Season the beef chunks generously with salt and pepper.
Brown the beef in batches, searing each side for about 3-4 minutes until deeply browned. Remove the beef and set aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for another minute, stirring to avoid burning.
3. Braise the Beef:
Stir in the tomato paste, and cook for 1-2 minutes.
Add the beef broth, red wine (if using), Worcestershire sauce, balsamic vinegar, thyme, and bay leaves. Stir to combine.
Return the browned beef to the pot, making sure the beef is submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the beef for 2 1/2 to 3 hours, or until the beef is fork-tender and easily shreds.
4. Make the Purée:
While the beef is braising, place the chopped potatoes in a large pot and cover them with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are soft and easily pierced with a fork.
Drain the potatoes and return them to the pot. Mash them with a potato masher until smooth.
Stir in the butter and heavy cream, and season with salt and pepper to taste. Set aside.
5. Finish the Beef:
Once the beef is done, remove the pot from the oven. Discard the bay leaves.
If you prefer a thicker sauce, remove the beef and reduce the liquid on the stovetop for 5-10 minutes.
Serve the braised beef over the creamy homemade purée, spooning the rich sauce over the top.
Serving and Storage Tips