Beef with mashed potato

This hearty beef casserole is simmered in red wine and topped with creamy mashed potatoes, bringing rich, comforting flavours to the table. Ideal for a filling family meal, it combines tender beef with a medley of spices and savory sauce.

04 Feb 2026
Cook time 135 min
Prep time 20 min

Ingredients:

1/4 cup all-purpose white wheat flour
salt & pepper to taste
1.50 lb beef
1/4 cup olive oil
1 onion
2 garlic cloves
1 cup red wine
1 cup beef broth
2 cups pasta sauce
1/2 cup olives
2 tbsp orange zest
1 tsp allspice
1 tsp chili powder
1/4 cup fresh parsley
5 potatoes
3/4 cup milk (1% fat)
1/4 cup butter
1 dash salt
Beef with mashed potato

Instructions:

1. Prepare the Beef:
- In a bowl, combine the all-purpose white wheat flour, salt, and pepper.
- Add the beef chunks and toss to coat them evenly.
2. Brown the Beef:
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
- Add the beef in batches to avoid overcrowding, and brown each piece on all sides. Once browned, remove from the pot and set aside.
3. Cook the Vegetables:
- Add the remaining 2 tablespoons of olive oil to the pot.
- Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Deglaze and Simmer:
- Pour in the red wine, scraping up any brown bits from the bottom of the pot.
- Let the wine simmer for about 2-3 minutes to reduce slightly.
5. Combine Ingredients:
- Add the beef broth and pasta sauce to the pot, stirring to combine.
- Return the browned beef to the pot.
- Add the olives, orange zest, allspice, and chili powder. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
6. Prepare the Mashed Potatoes:
- While the casserole is simmering, place the peeled and cubed potatoes in a large pot. Cover with cold water and add a dash of salt.
- Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add the milk and butter. Mash until smooth and creamy. Season with salt to taste.
7. Serve:
- Just before serving, stir the chopped fresh parsley into the beef casserole.
- Scoop a generous portion of mashed potatoes onto each plate and top with the beef and red wine casserole.
- Garnish with additional parsley if desired.
8. Enjoy:
- Serve hot and enjoy your comforting beef and red wine with creamy mashed potatoes!

Beef with mashed potato FAQ:

What is the ideal cooking time for the beef to ensure it is tender?

The beef should be simmered for 1.5 to 2 hours, covered, on low heat until it becomes tender.

Can I use a different type of meat in this recipe?

Yes, you can substitute beef with other meats such as lamb or pork, but cooking times may vary depending on the meat used.

How should I store leftovers of beef with mashed potatoes?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

What can I use instead of red wine?

You can replace red wine with additional beef broth, or use grape juice mixed with a little vinegar for a similar acidity.

How do I know when the mashed potatoes are done boiling?

The potatoes are done when they are tender and easily pierced with a fork, usually after 15-20 minutes of boiling.

Nutrition Facts

6 Servings
Calories 670kcal
Protein 40g
Carbohydrates 45g
Fiber 6g
Sugar 9g
Fat 44g

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