WINE & FOOD AFFAIR RECIPES

Main Dish

Braised Beef with Peppers and Onions over Mashed Potatoes

Rodney Strong Vineyards

11455 Old Redwood Highway
Healdsburg , CA 95448
rodneystrong.com

A savory beef dish with bell peppers and onions, this is delicious served over mashed potatoes, paired with Rodney Strong Reserve Cabernet Sauvignon.

Braised Beef with Peppers and Onions

Ingredients:
  • 5 tablespoons olive oil
  • 1 pound skirt or flank steak
  • 1 large yellow onion, coarsely chopped
  • 1 carrot, chopped
  • 4 cups water or beef broth
  • 2 cups red wine
  • 1 bay leaf
  • 2 green bell peppers, seeded and cut into thick strips
  • 1 red onion, cut into thick strips
  • 1 can (14 or 16 ounces) whole tomatoes with juices, chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 red bell peppers, seeded and cut into thick strips
Directions:
To prepare the braised beef with peppers and onions, preheat the oven to 300°F.

In a large frying pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the steak and cook, turning once, until browned on both sides, about 4 minutes per side.

Transfer the steak to a deep baking dish and add the yellow onion, carrot, water, wine and bay leaf. Cover the dish with aluminum foil, transfer to the oven and braise for 2 hours. 

Remove the dish from the oven and let the meat cool for 30 minutes. Transfer the meat to a platter and cover with foil. Strain the braising liquid through a fine-mesh strainer and transfer the liquid to a saucepan. Place over medium heat and simmer until reduced to 3 cups. 

In a large sauté pan over medium heat, warm 2 tablespoons of the olive oil. Add the green bell peppers and red onion and cook, stirring occasionally, until starting to soften. 

Meanwhile, pull the meat into shreds and add to the pan with the green bell pepper mixture. Add 2 cups of the braising liquid, the tomatoes with juices, garlic, cumin, oregano, salt and pepper and simmer, uncovered, for 20 minutes. 

While the mixture is simmering, in another sauté pan over medium heat, warm the remaining 2 tablespoons olive oil. Add the red bell peppers and cook, stirring occasionally, until softened. Stir the red bell peppers into the stew with enough additional braising liquid to thin to the desired consistency and simmer, uncovered, for 5 minutes.

Mashed Potatoes and Serve

Ingredients:
  • 3/4 cup heavy cream, plus more as needed
  • 1 1/4 pounds yellow potatoes
  • 1 tablespoon salt, plus more, to taste
  • 2 1/2 ounces butter, at room temperature, plus more as needed
Directions:
To prepare the mashed potatoes, in a small saucepan over low heat, warm the cream. 

Peel the potatoes and cut them into fourths or equal-size pieces. Place them in a large pot and add enough cold water until the potatoes are submerged. Stir in the salt. Set the pot over high heat and bring to a boil. Cook until the potatoes can be easily pierced with a fork and there is no resistance. 

Drain the potatoes and return them to the pot. Add the butter and warm cream. Mash the potatoes until they are combined with the butter and cream. Season to taste with salt. You want the mashed potatoes to be light and fluffy with no lumps; if they are too thick, add more cream or butter.

Serve the braised beef with peppers and onions over the mashed potatoes.

Rodney Strong Vineyards

11455 Old Redwood Highway
Healdsburg , CA 95448
rodneystrong.com

Reserve Cabernet Sauvignon