Tony Schafer: Red wine braised beef with silky mashed potatoes (recipe)

The idea that food and music feed the soul is the intentional philosophy that went into creating Nashville Social Club – that we are your home away from home, and you will always be among friends who are “family” whenever you visit.

This time of year especially can be challenging for folks, and of course, there are as many reasons for this as there are people. Nashville Social Club is a venue for world class music and fabulous food, and it is also the place to come meet cool folks, hang out in the lounge, widen your circle and feel connected and supported.

That's why our motto is "Love all y’all!" Because we do. We look forward to welcoming you into our family. Now onto the recipe.

Red wine braised beef with silky mashed potatoes is the perfect comfort food that is a bit more refined than a stew, for instance. It is quite inviting and cozy when aromas created by a long-simmering pot on the stove waft through the house.

While this is a fairly easy recipe to prepare, the ingredients will create a flavor profile that is complex and perfect for all types of gatherings.

Ingredients

Serves 4

5 pounds roast beef, cut into two-inch chunks

1/2-pound cured pork jowl, small diced

2 medium carrots, peeled and cut into two-inch chunks

2 celery stalks, washed and cut into two-inch chunks

1 medium yellow onion, medium diced

1-pound small button mushrooms, whole

1 bunch thyme

4 cups beef stock

1 bottle red wine (Bordeaux, if available)

6 ounces tomato paste

1 tablespoon olive oil

Marinade

The night before, marinate the beef with salt, pepper, chopped thyme, and a half bottle of red wine.

Directions

Start the diced pork jowl with one tablespoon of olive oil and cook until browned and crispy. Remove the cooked pork jowl, leaving the fat in the pan.

Add the Mirepoix (carrots, celery and onion) and cook on high heat until caramelized. Once cooked, remove from the pan.

Bring the pan back up to high heat, and add the beef, marinade and tomato paste. The paste should thicken the ingredients enough to bind to the meat.

Stir constantly to ensure the paste does not burn. Cook for about 8 minutes or until a caramelized aroma from the paste starts to come through.

Over medium heat, pour the remaining wine into the pan. This will deglaze the pan and cook off the wine. This process will take a few minutes. Deglazing simply means to use a liquid to loosen the bits of caramelized material, releasing them from the pan.

Once cooked off, add the vegetables back to the pan, and add the beef stock. Bring to a boil and cover. Simmer on low for 4 hours. When it is done, the sauce should be thick and the beef tender enough to pull apart with ease.

Potatoes

8 Russet potatoes

1 pound butter

1 quart cream

Salt and pepper to taste

Cook

Peel and cut your potatoes into two-inch chunks, placing them in a pot of cold water. Make sure the water fully covers the potatoes. Bring to a boil, then simmer until potatoes are tender.

Drain super well and cook potatoes an additional 5 minutes, removing any excess water. Heat the butter and cream in a saucepan and bring to a boil.

Add the potatoes to a stand mixer with paddle attachment, slowing adding the cream and butter until fully incorporated. Add salt and pepper to taste.

P.S. Any leftovers make a great shepherd's pie. Add a bit of your favorite cheddar cheese and some fresh scallions.

Tony Schafer is the head chef at Nashville Social Club.