French Onion Beef Over Garlic Mashed Potatoes
Indulge in the ultimate comfort food combination with this French Onion Beef Over Garlic Mashed Potatoes. Tender, slow-simmered beef chuck roast melts in a rich, caramelized onion and wine-infused gravy, bringing all the bold flavors of French onion soup to your dinner table. Served atop a creamy bed of Yukon gold garlic mashed potatoes, infused with buttery roasted garlic, parmesan, and cream, this hearty dish is both elegant and deeply satisfying. Perfect for cozy family dinners or special occasions, this recipe transforms basic ingredients into a true masterpiece with minimal effort. Garnished with fresh parsley, it’s a visually stunning, soul-warming meal that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 large yellow onions
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup dry white wine
- 1 teaspoon fresh thyme
- 1 leaf bay leaf
- 4 pounds Yukon gold potatoes
- 5 large garlic cloves
- 1 cup heavy cream
- 1 cup milk
- 0.5 cups parmesan cheese, grated
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Slice the onions thinly and set aside. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef on all sides until well-browned, about 3-4 minutes per side. Remove the beef and set aside.
Reduce the heat to medium-low. Add 4 tablespoons of butter to the pot and let it melt. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes until deeply caramelized.
Sprinkle the flour over the onions and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Slowly pour in the beef broth and dry white wine, stirring constantly to prevent lumps.
Add the thyme and bay leaf to the pot. Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Cover and reduce the heat to low. Simmer for 2 1/2 to 3 hours, or until the beef is fork-tender.
While the beef cooks, prepare the garlic mashed potatoes. Peel and cut the Yukon gold potatoes into chunks. Place them in a large pot and cover with water. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes cook, heat the remaining butter in a small skillet over medium heat. Add the peeled garlic cloves and sauté until golden and soft, about 5-7 minutes.
Drain the potatoes and mash them using a potato masher or ricer. Stir in the sautéed garlic, heavy cream, milk, parmesan cheese, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until smooth and creamy. Adjust seasoning as needed.
Once the beef is tender, remove it from the pot and shred it into large pieces using two forks. Discard any excess fat. Return the shredded beef to the onion gravy and stir to combine.
Serve the French onion beef over a bed of garlic mashed potatoes. Garnish with chopped fresh parsley for a pop of color and flavor. Enjoy immediately!
Nutrition Facts
Calories |
6159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.3 g | 490% | |
| Saturated Fat | 179.1 g | 896% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1168 mg | 389% | |
| Sodium | 7796 mg | 339% | |
| Total Carbohydrate | 417.4 g | 152% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 52.2 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1364 mg | 105% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 12121 mg | 258% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
