Italian & Puerto Rican Braised Beef With Mashed Yautia Lila
Rich Italian-style braised beef cooked slowly in red wine, tomato, garlic, and fresh herbs — served over creamy Puerto Rican mashed yautía lila for a tropical, earthy twist.
A fusion of warmth and flavor that brings together Old World soul and Caribbean heart.
(Made with Boneless Beef Chuck Stew Meat & Mashed Yautía Lila)
Made with Red Wine • Herbs • Lemon Zest • Island Comfort
Rich Italian-style braised beef cooked slowly in red wine, tomato, garlic, and fresh herbs — served over creamy Puerto Rican mashed yautía lila for a tropical, earthy twist.
A fusion of warmth and flavor that brings together Old World soul and Caribbean heart.
(Made with Boneless Beef Chuck Stew Meat & Mashed Yautía Lila)
Servings: 2–3
Cook Time: ~2 hours
Flavor: Rich, herby, and bright with lemon — a perfect balance for the creamy yautía mash.
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🧂 Ingredients
• 2 lb boneless beef chuck stew meat, cut in large chunks
• 3 garlic cloves, split or lightly crushed
• ½ onion, small diced
• 3 large carrots, thickly sliced
• 1½ tbsp olive oil
• 1½ tbsp flour (all-purpose)
• 1½ tbsp tomato paste
• ½ cup red wine
• 1 cup low-sodium beef broth
• ¼–½ tsp kosher salt, to taste
• ¼ tsp black pepper
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary, halved
• Zest of 1 lemon
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🍳 Instructions
1. Brown the beef:
Heat olive oil in a Dutch oven or heavy pot over medium-high heat.
Season beef with salt and pepper, then brown on all sides in batches. Remove and set aside.
2. Sauté aromatics:
In the same pot, add garlic, diced onion, and carrots.
Cook 5–6 minutes, stirring often, until onion is soft and lightly golden.
3. Add tomato and wine:
Stir in the tomato paste and cook 1 minute.
Pour in the red wine and simmer for 2–3 minutes, scraping the bottom to release any brown bits.
Let the wine reduce slightly.
4. Add flour now:
Sprinkle the flour evenly over the mixture and stir well for about 1 minute.
The veggies and wine will form a slightly thick paste — this is your flavor base and thickener.
5. Add broth & herbs:
Slowly pour in the beef broth while stirring to dissolve the flour smoothly.
Return the browned beef (and any juices) to the pot.
Add thyme and rosemary.
6. Simmer gently:
Bring to a gentle simmer, then cover and reduce the heat to low.
Cook for 1 1/2-2 hours, stirring occasionally, until beef is fork-tender and the sauce is rich and glossy.
7. Finish:
Remove herb stems. Stir in the lemon zest right before serving for a fresh, bright finish.
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🍠 Mashed Yautía Lila (Purple Malanga)
Ingredients:
• 2–2½ lbs yautía lila, peeled and cut into chunks
• 2 tbsp butter or olive oil
• ½ cup warm milk or half-and-half (adjust as needed)
• Salt to taste
Instructions:
1. Boil yautía in salted water until tender (20–25 min).
2. Drain and mash with butter and warm milk until smooth and creamy.
3. Season with salt to taste.
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🍽️ To Serve
Spoon a bed of mashed yautía lila on a plate.
Top with tender braised beef and spoon that rich rosemary-wine sauce over it.
Finish with a sprinkle of lemon zest or chopped parsley.
Enjoy!
Italian & Puerto Rican Braised Beef With Mashed Yautia Lila
Recipe details
- 2-3 People
- Prep time: 20 Minutes Cook time: 3 Hours Total time: 3 hr 20 min
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