Slow-Braised Beef with Mashed Potatoes & Asparagus

Instructions:
step 1 Preheat oven to 300°F (150°C).
step 2 Pat the beef dry and season with salt and pepper.
step 3 In a Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the beef on all sides until browned, then remove and set aside.
step 4 In the same pot, add onions and cook until soft. Stir in garlic and tomato paste; cook for 2 minutes.
step 5 Pour in the beef broth and red wine, scraping up browned bits from the bottom. Add thyme, rosemary, bay leaf, and return the beef to the pot.
step 6 Cover and braise in the oven for 3 to 3.5 hours until the beef is fork-tender.
step 7 Remove the beef and shred it. Simmer the sauce on the stovetop to thicken, if needed.
step 8 While the beef cooks, boil potatoes in salted water for 15-20 minutes until tender.
step 9 Drain and mash with butter, milk, salt, and pepper. Stir in chopped herbs if desired.
step 10 Toss asparagus with olive oil, garlic, salt, and pepper. Roast at 400°F (200°C) for 12-15 minutes until tender.
step 11 Serve shredded beef over mashed potatoes with gravy, and a side of roasted asparagus.

Storage and Reheating Tips:
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat beef and gravy on the stovetop or in the microwave. Potatoes can be warmed with a splash of milk. Reheat asparagus in a skillet or oven for best texture.