Braised Beef and Onions over Mashed Potatoes
Beef cubes and sliced onions layered with butter and peppercorns, then gently braised under a lid until tender. Served in a well of creamy mashed potatoes with rich natural gravy and fresh dill.
Equipment
- 1 | Heavy skillet or sauté pan | with tight-fitting lid
- 1 | Spoon | for making potato wells
- 1 | Ladle |
- 1 | Knife | for slicing onions
- Ingredients
- 1.5 | lbs | beef stew cubes |
- 2 | | large onions | sliced
- 4 | tbsp | butter |
- 1 | tsp | whole black peppercorns |
- | | salt | to taste
- 4 | cups | mashed potatoes | warm
- | | fresh dill | for garnish
Ingredients
- Pat beef cubes dry and season lightly with salt.
- Arrange beef in a single layer in a heavy pan.
- Layer sliced onions evenly over the beef.
- Top with butter cubes and whole black peppercorns.
- Cover with a tight lid and cook over medium-low heat.
- Braise for 30–40 minutes until beef is fork-tender.
- Spoon mashed potatoes into bowls and create a well in each.
- Ladle beef onions, and pan juices into the wells.
- Garnish with fresh dill and serve immediately.
Instructions
- Pat beef cubes dry and season lightly with salt.
- Arrange beef in a single layer in a heavy pan.
- Layer sliced onions evenly over the beef.
- Top with butter cubes and whole black peppercorns.
- Cover with a tight lid and cook over medium-low heat.
- Braise for 30–40 minutes until beef is fork-tender.
- Spoon mashed potatoes into bowls and create a well in each.
- Ladle beef, onions, and pan juices into the wells.
- Garnish with fresh dill and serve immediately.
Notes
Keep the heat low and the lid on for the most tender results.
Leftovers keep well for 3 days; reheat gently with a splash of water.
Use a well-marbled cut of beef for the best texture.
Warm the mashed potatoes thoroughly before serving.
Leftovers keep well for 3 days; reheat gently with a splash of water.
Use a well-marbled cut of beef for the best texture.
Warm the mashed potatoes thoroughly before serving.