Braised Beef with Mashed Potatoes and Gravy

Season the beef with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef in batches, searing it until browned on all sides. Remove the beef and set it aside.
2. Sauté the Vegetables
In the same pot, add onions, carrots, and mushrooms, cooking until softened (about 5-7 minutes).
Add garlic and cook for an additional 1 minute.
3. Make the Braising Liquid
Stir in tomato paste and cook for 2 minutes to deepen the flavor.
Add beef broth, red wine (if using), Worcestershire sauce, thyme, and bay leaf.
Return the beef to the pot and bring the mixture to a simmer.
Cover and cook for 2.5 to 3 hours until the beef is fork-tender.
4. Thicken the Sauce (Optional)
If you prefer a thicker sauce, mix flour with a little water to form a slurry and stir it into the pot. Cook for another 5-10 minutes until the sauce thickens.
5. Prepare the Mashed Potatoes
Meanwhile, bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook until tender (about 15-20 minutes).
Drain the potatoes and return them to the pot.
Mash the potatoes with butter, heavy cream, salt, and pepper until smooth and creamy.
6. Serve
Serve the braised beef over the creamy mashed potatoes, topped with the rich gravy.
Garnish with fresh parsley for a burst of color and freshness.
Serving and Storage Tips