A hearty, inviting dish for a family dinner: tender cubes of beef simmered in a creamy garlic sauce, airy mashed potatoes, and crisp broccolini finished with a whisper of olive oil. Simple ingredients, beautiful textures, and a deep, satisfying flavor — exactly what the table calls for at the end of the day.
Ingredients
- Boneless beef (shoulder, brisket, or chuck) — 700g (1.5 lb)
- Yellow onion — 1
- Garlic — 3 cloves
- All-purpose flour — 1 tbsp
- Beef broth — 300ml (1 1/4 cups)
- 20% cream — 200ml (3/4 cup + 1 tbsp)
- Butter — 50g (3 1/2 tbsp)
- Vegetable oil — 1 tbsp
- Potatoes — 800g (1.75 lb)
- Milk — 150ml (2/3 cup)
- Broccolini — 300g (10.5 oz)
- Olive oil — 1 tbsp
- Lemon juice — 1 tsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Ground nutmeg — 1/4 tsp
- Bay leaf — 1
- Dried thyme — 1/2 tsp
Step-by-Step Recipe
- Cut the beef into 2–3 cm (about 1-inch) cubes, pat dry, season with salt and pepper, lightly dust with flour, and toss to coat.
- Heat a skillet with the vegetable oil over medium-high heat and sear the beef in batches until browned on all sides. Transfer to a plate.
- In the same skillet, over medium heat, sauté the finely chopped onion for 4–5 minutes until soft. Add the minced garlic and cook for another 30 seconds.
- Pour in the broth, scraping up the browned bits from the bottom of the pan. Return the beef, add the bay leaf and thyme. Reduce the heat to low, cover, and simmer for 60–75 minutes until the meat is tender.
- Add the cream and 20g (1 1/2 tbsp) of the butter, stir, and simmer uncovered for 8–10 minutes until slightly thickened. Adjust salt and pepper if needed.
- For the mash: peel and chop the potatoes, then boil in salted water for 15–20 minutes until soft. Drain, return to the pot, and let them steam-dry for 1–2 minutes over low heat. Mash well.
- Warm the milk, then add it to the potatoes along with 30g (2 tbsp) of the butter, nutmeg, and a pinch of salt. Beat with a whisk or potato masher until smooth and creamy.
- Cook the broccolini in boiling salted water for 2–3 minutes, or sauté in olive oil for 3–4 minutes until bright green and just crisp-tender. Finish with lemon juice and a little salt.
- To serve, spoon the mashed potatoes onto plates, top with the beef and sauce, and arrange the broccolini alongside. Finish with freshly ground black pepper and herbs, if you like.
Nutrition per Serving
| Calories | 760 kcal |
|---|---|
| Protein | 43 g |
| Fat | 45 g |
| Carbohydrates | 46 g |
| Fiber | 5 g |
| Sugars | 6 g |
| Sodium | 900 mg |
FAQ
Which cut of beef gives the most tender result?
Shoulder, chuck, or brisket are ideal. These cuts have enough marbling and connective tissue to turn beautifully soft and succulent with slow simmering.
Can I replace the cream and make the sauce lighter?
Yes. Use a 1:1 mix of broth and milk, then thicken it with 1 tsp corn starch dissolved in cold water. The sauce will be gentler and lighter in calories.
What can I use instead of broccolini if I can’t find it?
Broccoli, green beans, or asparagus all work well. Cook them briefly to preserve their color and a slight bite.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- If the sauce becomes too thick, stir in a little hot broth until it reaches the right consistency.
- To save time, boil the potatoes ahead of time and reheat them with the milk and butter before serving.
- For a gluten-free version, replace the flour with corn starch mixed with cold water and add it near the end of cooking.
- For a deeper flavor, let the onion caramelize a little longer over medium heat until golden.
- You can use cream instead of milk in the mash for an especially silky texture.