If you’re a beef fan, then this dish is calling your name. Nothing says Sunday dinner like a delicious roast beef, mashed potatoes, and gravy – but what if there was a way to make that classic meal even more satisfying? Well, we’re excited to say that we’ve found it! We’re taking the most delicious comfort foods and putting them together in a stunning new way. From the gorgeous braided beef bowl, complete with homemade garlic & herb butter, to the silky smooth mashed potatoes and hearty vegetable gravy sitting inside, this meal makes the perfect centerpiece for your next family dinner. We think this dish is truly a super bowl!
Braided Beef Bowl with Mashed Potatoes and Vegetable Gravy
Ingredients
- 9 lb round steak
- sprigs of rosemary
- salt & pepper to taste
- 1.75 sticks butter, softened
- 3 garlic cloves, minced
- 1 tbsp chopped thyme
- 1 tbsp chopped rosemary
- 2 lbs potatoes, peeled & boiled
- 0.5 stick butter
- 0.5 cup milk, warm
- salt to taste
- 1 tbsp olive oil
- 1 red onion, diced
- 11 oz mushrooms, sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tbsp balsamic vinegar
- sprigs of thyme & rosemary
- 1 bay leaf
- 1 tsp mustard
- 1 tsp tomato paste
- 1.25 cups vegetable broth
- chopped parsley for garnish
Instructions
- Preheat the oven to 425°F. Prepare the round steak by removing any fat and tendons on it, then cut the whole steak in half lengthwise. The steak should have doubled in length so that it ends up being about 3½ feet long. Make 2 long cuts up almost the entire length of the beef, stopping before you cut all the way through to create 3 separate strands, each about 2 inches wide. Braid the strands of beef together until the entire round steak is braided, then secure the loose ends with a wooden skewer.
- Place a large oven-safe bowl on a baking tray, wrap the braided beef around it, and secure the braid in place with a wooden skewer. For the garlic & herb butter, stir together the softened butter, garlic, thyme, rosemary, salt & pepper. Distribute the garlic & herb butter around the braided beef, tuck sprigs of rosemary into the braid, and season the beef with salt & pepper. Transfer the baking tray to the oven and bake the braided beef bowl at 425°F for 13 minutes. Reduce the temperature in the oven to 325°F and let the braided beef bowl cook for another 10–15 minutes. Once it's done baking, remove the braided beef bowl from the oven and let it rest at room temperature for at least 15 minutes. Collect the drippings from the beef and set them aside for later.
- Boil the potatoes in water until they become tender. Drain the potatoes and mash them together with the butter, warm milk, and salt until they become smooth and creamy.
- Fry the diced red onions, sliced mushrooms, diced carrots, and diced celery in olive oil. Add in the balsamic vinegar, sprigs of thyme & rosemary, tomato paste, and mustard. Gradually pour the vegetable broth into the frying pan and let everything simmer until the gravy thickens slightly.
- Place a piece of parchment paper on a clean cutting board and position the braided beef bowl on top. Spoon the mashed potatoes into the braided beef bowl and create a large well in the center. Pour the vegetable gravy into the well in the center of the mashed potatoes. Season everything with salt & pepper and garnish the mashed potatoes with chopped parsley. If the beef looks too dry, brush it with the beef drippings you collected earlier.
VIDEO
This braided beef bowl is a feast for all of the senses. Perfectly roasted beef with mashed potatoes, vegetable gravy, and homemade garlic & herb butter – Sunday dinner can’t come fast enough!