I’ve stopped buying steaks—my family only wants to eat beef prepared this way!

Hi everyone! You wouldn't believe the debate my friend and I had yesterday! We were dining at a cozy pub, enjoying some melt-in-your-mouth beef stew, when she said: "You could never make this at home; it requires a professional oven and a chef's culinary secrets." Well, you know me—I accepted the challenge right away! Today, I’m going to prove to her (and to you!) that an ordinary home kitchen is perfectly capable of producing amazing, restaurant-quality dishes with just a few simple braising tricks. The beef will melt in your mouth, the sauce will be velvety smooth, and the spinach mash will leave you amazed. Hit the subscribe button and let's win this meal together!

📝 Ingredients:

RED WINE BEEF STEW:
Beef (chuck or stewing beef) — 1.5 kg (3.3 lbs)
Yellow onions — 3
Garlic — 3 cloves
Tomato paste — 2 tbsp
Capers — 1 tsp
Smoked paprika — 1 tsp
Dry red wine — 250 ml (8.5 fl oz)
Beef broth — 500 ml (16.9 fl oz)
Tomatoes — 3
Bay leaves — 2
Fresh thyme — a few sprigs
Butter — 15 g (0.5 oz)
Olive oil — for searing
Salt, black pepper — to taste

GARLIC CREAM MASHED POTATOES WITH SPINACH:
Potatoes — 1 kg (2.2 lbs)
Fresh spinach — 100 g (3.5 oz)
Garlic — 2 cloves
Butter — 50 g (1.8 oz)
Milk — 250 ml (8.5 fl oz)
Salt — to taste

STEP-BY-STEP INSTRUCTIONS

BEEF STEW:

Sear the meat. Cut 1.2 kg of beef into large chunks. Sear the meat in batches in hot olive oil over high heat until browned on all sides—leave space between the pieces to ensure they sear rather than steam in their own juices. Transfer the meat to a plate.

Seasoning and braising. In the same pan, sauté the sliced ​​onion and 3 cloves of minced garlic. Stir in 2 tablespoons of tomato paste and cook for 2–3 minutes to deepen the flavor and mellow the acidity. Add 1 teaspoon of capers and 1 teaspoon of smoked paprika, then pour in 250 ml of dry red wine and 500 ml of beef stock; add the bay leaf and thyme sprigs. Return the beef to the pan, add the diced tomatoes, cover, and simmer gently for 2.5 hours.

Creating a smooth sauce. Gently remove the tender beef from the pot and discard the bay leaf and thyme stems. Use an immersion blender to purée the sauce until completely smooth and velvety. Season with salt and pepper, stir in a knob of butter for a glossy finish, and return the beef to the sauce.

Garlic-spinach mash:

Preparation and serving. Boil 1 kg of large-cut potatoes in salted water for about 20–25 minutes until tender; drain and mash thoroughly. Stir in 30 g (1 oz) of butter. In a separate pan, melt 20 g of butter, sauté 2 cloves of minced garlic and 100 g of spinach for 2–3 minutes until wilted, then pour in 250 ml of milk and bring to a gentle simmer. Mix the spinach and warm milk into the potatoes until the mixture is smooth and creamy. Serve the beef with a generous layer of mashed potatoes and plenty of gravy!

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