Braised Beef with Cheesy Mash is a comforting, hearty dish that combines tender, slow-cooked beef in a rich, flavorful gravy with creamy mashed potatoes enhanced by melted cheese. This satisfying meal is perfect for chilly evenings, family dinners, or when you want to serve up a plate of pure comfort.
Why You’ll Love This Recipe
Braised Beef with Cheesy Mash is a dish that delivers on both taste and texture. Here’s why you’ll want to make it part of your regular rotation:
- Melt-in-your-mouth beef: Slow braising ensures the beef becomes incredibly tender and flavorful.
- Rich, savory gravy: The braising liquid reduces to a luscious sauce that coats every bite.
- Creamy, cheesy mash: The mashed potatoes are elevated with gooey, melted cheese for a decadent twist on a classic side.
- Perfect for make-ahead meals: Both the beef and mash can be prepared in advance, making this dish ideal for entertaining or busy weeknights.
- Customizable: Choose your favorite cheese for the mash and adjust herbs and seasonings to your liking.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the braised beef:
stewing beef (such as chuck or brisket, cut into cubes)
salt
black pepper
all-purpose flour (for dredging)
olive oil or vegetable oil
onion (chopped)
garlic (minced)
carrots (sliced)
celery (sliced, optional)
tomato paste
beef stock or broth
red wine (optional, for depth)
Worcestershire sauce
fresh thyme or rosemary
For the cheesy mash:
potatoes (such as Yukon Gold or Russet)
butter
milk or cream
cheddar cheese (or your preferred melting cheese, grated)
salt
black pepper
Directions
- Prepare and sear the beef: Season beef with salt and pepper. Dredge in flour. Heat oil in a large pot and brown beef on all sides. Remove and set aside.
- Cook the vegetables: In the same pot, sauté onion, garlic, carrots, and celery until softened. Stir in tomato paste and cook for 1-2 minutes.
- Deglaze and braise: Add red wine (if using) and scrape up browned bits. Pour in beef stock and Worcestershire sauce. Return beef to the pot, add herbs, and bring to a simmer. Cover and cook on low heat (or in the oven at 325°F / 160°C) for 2 to 2.5 hours until the beef is tender.
- Make the mash: While the beef braises, boil the potatoes in salted water until fork-tender. Drain well. Mash with butter, milk or cream, and cheese. Season with salt and pepper to taste.
- Serve: Spoon the cheesy mash onto plates or into bowls. Top with the braised beef and spoon over the rich gravy.
Servings and timing
This recipe yields about 4 servings. Preparation time is approximately 20 minutes, with cooking time of 2 to 2.5 hours for the braised beef and 20-25 minutes for the mash.
Variations
Braised Beef with Cheesy Mash is easy to customize:
- Different cheese: Try Gruyère, mozzarella, or a blend of cheeses for the mash.
- Add mushrooms: Sauté mushrooms with the vegetables for added earthiness.
- Herbed mash: Stir in chopped chives, parsley, or rosemary for extra flavor.
- Low-carb option: Replace the potatoes with cheesy cauliflower mash.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the beef gently on the stovetop or in the microwave, adding a splash of broth if needed. Reheat the mash separately and stir until creamy. Both components can be frozen separately for up to 2 months.
FAQs
What cut of beef is best for braising?
Chuck, brisket, or short rib work well because they become tender and flavorful with slow cooking.
Can I make this dish in a slow cooker?
Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7-8 hours.
Can I make the cheesy mash ahead of time?
Yes, reheat gently with a splash of milk or cream, stirring until smooth.
Do I need to use wine in the braise?
No, you can skip the wine and use extra stock if you prefer.
How do I thicken the gravy?
Simmer uncovered during the last 20-30 minutes or stir in a cornstarch slurry if needed.
What is the best potato for mash?
Yukon Gold provides a creamy texture, while Russets make a fluffier mash.
Can I add other vegetables to the braise?
Yes, parsnips, turnips, or pearl onions are great additions.
How do I keep the mash creamy?
Use warm milk or cream and mash while the potatoes are hot to avoid gumminess.
Can I use pre-shredded cheese?
Yes, though freshly grated cheese melts more smoothly into the mash.
What sides pair well with this dish?
Steamed green beans, sautéed spinach, or a crisp salad complement the richness of the meal.
Conclusion
Braised Beef with Cheesy Mash is the ultimate comfort food, combining melt-in-your-mouth beef in a rich gravy with decadent, cheesy mashed potatoes. This dish is sure to warm hearts and satisfy appetites, whether served for a cozy family dinner or a special gathering. Enjoy the deep flavors and creamy textures of this timeless meal.
PrintBraised Beef with Cheesy Mash
Braised Beef with Cheesy Mash is a comforting, hearty dish that combines tender, slow-cooked beef in a rich, flavorful gravy with creamy mashed potatoes enhanced by melted cheese. Perfect for chilly evenings, family dinners, or when you want to serve up a plate of pure comfort.
- Prep Time: 20 minutes
- Cook Time: 2 to 2.5 hours (braising), 20-25 minutes (mash)
- Total Time: 2.5 to 3 hours
- Yield: 4 servings
- Category: Main Course
- Method: Braised, Boiling, Baking
- Cuisine: Comfort Food
Ingredients
- For the braised beef:
- Stewing beef (such as chuck or brisket, cut into cubes)
- Salt
- Black pepper
- All-purpose flour (for dredging)
- Olive oil or vegetable oil
- Onion (chopped)
- Garlic (minced)
- Carrots (sliced)
- Celery (sliced, optional)
- Tomato paste
- Beef stock or broth
- Red wine (optional, for depth)
- Worcestershire sauce
- Fresh thyme or rosemary
- For the cheesy mash:
- Potatoes (such as Yukon Gold or Russet)
- Butter
- Milk or cream
- Cheddar cheese (or your preferred melting cheese, grated)
- Salt
- Black pepper
Instructions
- Season beef with salt and pepper, then dredge in flour. Heat oil in a large pot and brown beef on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until softened. Stir in tomato paste and cook for 1-2 minutes.
- Add red wine (if using) and scrape up browned bits. Pour in beef stock and Worcestershire sauce. Return beef to the pot, add herbs, and bring to a simmer. Cover and cook on low heat (or in the oven at 325°F / 160°C) for 2 to 2.5 hours until beef is tender.
- While the beef braises, boil potatoes in salted water until fork-tender. Drain well. Mash with butter, milk or cream, and cheese. Season with salt and pepper to taste.
- Spoon the cheesy mash onto plates. Top with the braised beef and spoon over the rich gravy.
Notes
- For a richer flavor, try adding mushrooms to the vegetables.
- Gruyère, mozzarella, or a blend of cheeses can be used for the mash.
- For a low-carb version, substitute the mashed potatoes with cheesy cauliflower mash.
- Store leftovers in an airtight container for up to 3 days. Both the beef and mash can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg