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My favorite way of cooking a tough cut of beef.

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Recipe Summary test

prep:
20 mins
cook:
1 hr 45 mins
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Potatoes:

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Season blade steaks with salt and pepper. Coat steaks with flour, shaking off any excess. Reserve excess flour.

  • Heat oil in a skillet over medium-high heat. Add steaks and brown on both sides, about 3 to 4 minutes per side. Transfer steaks to a covered casserole dish.

  • Add onions and minced garlic to the skillet; cook and stir until the onion has softened, 3 to 4 minutes. Add thyme and 3 tablespoons of the reserved flour; stir until well combined. Slowly pour beef stock and wine into the skillet, stirring constantly. Bring to a simmer. Season to taste with salt and pepper. Pour the stock mixture over the steaks.

  • Cook, covered, in the preheated oven until steaks are very tender, about 90 minutes.

  • While the steaks are cooking, place potatoes and garlic slices into a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  • Add warm milk, melted butter, salt, and pepper to the potato-garlic mixture; beat with an electric mixer until smooth.

  • Serve steaks on a bed of mashed potatoes and spoon pan juices over top.

Cook's Note:

You can use cross rib steaks if you'd like.

Nutrition Facts

668 calories; protein 27.8g; carbohydrates 68.7g; fat 30.3g; cholesterol 83.4mg; sodium 241.8mg. Full Nutrition
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