When you think of classic comfort food that satisfies your hunger and warms your soul, Beef Manhattan stands out as a top choice. This hearty dish combines tender roast beef, creamy mashed potatoes, and rich, flavorful gravy to create a meal that feels like a cozy hug after a long day. Whether you’re preparing a family dinner or looking for a dish that impresses with simplicity, Beef Manhattan delivers on every front.
Why You’ll Love This Beef Manhattan Recipe
Beef Manhattan isn’t just a meal; it’s a comforting experience. The roast beef is slow-cooked to tender perfection, allowing the flavors to develop fully. The mashed potatoes are creamy and buttery, making them the perfect base to hold the juicy beef slices. And the gravy? It’s thick, rich, and made with the flavorful broth from the roast, including mushrooms and onions that add an earthy depth.
This recipe is versatile too. You can prepare it ahead and reheat it for a quick meal or serve it fresh for a special occasion. It’s also a great way to bring people together around the table, sharing something warm and satisfying.
Ingredients for Beef Manhattan
Here’s what you’ll need to make this classic Beef Manhattan dish come to life.
For the Roast Beef
- 1 beef chuck roast (3 to 4 pounds)
- Salt and pepper, to your taste
- 1 cup dry red wine (optional)
- 4 cups beef stock
- 6 to 8 cremini mushrooms, sliced
- 1 onion, sliced
- 4 to 6 garlic cloves, crushed
For the Mashed Potatoes
- 4 large russet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper, to your taste
For the Gravy
- 2 tablespoons corn starch
- 1/4 cup cold water
- Salt and pepper, to your taste
How to Make Beef Manhattan
Making Beef Manhattan is a straightforward process, but it requires some patience to let the flavors develop fully. Here’s how you do it step-by-step:
Start by preheating your oven to 325°F (165°C). Take your beef chuck roast and season it generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat some oil over medium-high heat and sear the roast on all sides until it forms a deep brown crust. This searing step locks in the juices and adds flavor.
If you’re using red wine, pour it into the pot now and let it simmer until it reduces by half. This will add a subtle richness to your roast. Next, add the sliced mushrooms, onion, and crushed garlic to the pot, followed by the beef stock. Season with salt and pepper to taste.
Cover the pot and place it in the oven to cook slowly for 3 to 4 hours, or until the beef is tender enough to shred easily with a fork.
Once your roast beef is ready, remove it from the pot and let it rest while you prepare the gravy. Strain the cooking liquid if you prefer a smooth gravy, then measure out about 2 cups of the broth. Place it back on medium heat on the stove.
Mix the corn starch with cold water in a small bowl to create a slurry. Slowly whisk this slurry into the simmering broth. Keep stirring until the gravy thickens to your desired consistency. Taste and adjust with salt and pepper.
While the beef rests, you can prepare your mashed potatoes. Boil the peeled and cubed potatoes in salted water until tender, about 15 to 20 minutes. Drain well, return them to the pot, and add the milk and butter. Mash the potatoes until creamy and smooth. Season with salt and pepper.
Finally, shred or slice the roast beef. Toast slices of white bread to form the base of your Beef Manhattan. On each slice, place a generous scoop of mashed potatoes, then top with the tender beef slices. Pour the thick gravy all over the dish to finish.
How to Serve Beef Manhattan
Beef Manhattan is best served hot, right after assembling. The warmth of the mashed potatoes and beef combined with the gravy’s rich flavor makes for a satisfying meal.
You can plate it as an open-faced sandwich by placing the beef and potatoes atop toasted bread, creating a filling dish that’s easy to enjoy with a knife and fork. Pair it with a fresh green salad or steamed vegetables to add a crisp contrast and balance the meal.
For a family-style serving, place the components separately on the table, letting everyone build their own Beef Manhattan with their preferred amount of gravy and potatoes.
This dish works well for lunch or dinner and pairs beautifully with a simple glass of water or your favorite non-alcoholic beverage.
Expert Tips for Perfect Beef Manhattan
To get the most out of your Beef Manhattan, keep these tips in mind:
- Choose a good quality chuck roast with some marbling. This fat melts during cooking, making the beef tender and juicy.
- Searing the beef well before roasting is key. Don’t rush this step as it builds flavor and texture.
- If you skip the wine, increase the beef stock slightly to maintain depth in your gravy.
- When mashing potatoes, warm the milk before adding it. This keeps the potatoes fluffy and creamy.
- Make sure to whisk the gravy constantly once you add the corn starch slurry to avoid lumps.
- Letting the beef rest after cooking helps redistribute the juices, making each bite moist and tender.
- Toasting the bread right before serving ensures it doesn’t get soggy under the potatoes and gravy.
- If you want a thicker gravy, mix a little more corn starch slurry gradually.
How to Store Beef Manhattan
If you have leftovers, storing Beef Manhattan properly will help preserve its taste and texture.
Place any leftover beef, mashed potatoes, and gravy in separate airtight containers to avoid mixing flavors and moisture. Refrigerate within two hours of cooking.
Beef and gravy will keep well for up to 3 to 4 days in the fridge, while mashed potatoes are best consumed within 2 to 3 days.
When reheating, warm the beef and gravy gently on the stove or in the microwave, stirring occasionally. Reheat mashed potatoes with a splash of milk or butter to bring back their creamy texture.
Avoid freezing the mashed potatoes as their texture may become grainy, but you can freeze the beef and gravy separately for up to 2 months. Thaw them overnight in the fridge before reheating.
Variations of Beef Manhattan
Feel free to customize Beef Manhattan to suit your taste or dietary needs.
- Vegetable Boost: Add diced carrots and celery to the roasting pot for more flavor and nutrition. These veggies soften beautifully during the long cook.
- Herb Infusion: Toss in fresh herbs like thyme, rosemary, or parsley to the broth for an aromatic twist.
- Cheesy Mashed Potatoes: Stir in shredded cheddar or parmesan into your mashed potatoes for a rich, cheesy flavor.
- Gluten-Free Option: Use gluten-free bread and substitute cornstarch with arrowroot powder for the gravy.
- Slow Cooker Version: Cook the beef, mushrooms, onions, and garlic in a slow cooker on low for 8 hours, then proceed with the gravy and mashed potatoes.
- Instant Pot Shortcut: Use the pressure cooker function to cut down the cooking time significantly while still achieving tender beef.
These variations let you tailor the dish to your preferences while keeping the comforting heart of Beef Manhattan intact.
Frequently Asked Questions About Beef Manhattan
What cut of beef is best for Beef Manhattan?
Chuck roast is ideal due to its fat content and tenderness after slow cooking. It breaks down nicely, resulting in juicy, flavorful beef.
Can I skip the wine in the recipe?
Yes, you can omit the wine. It adds depth but is optional. Simply increase the beef stock to maintain flavor.
How do I make the gravy thicker?
Add more cornstarch mixed with cold water in small amounts while whisking continuously until you reach the desired thickness.
What can I serve with Beef Manhattan?
A simple green salad or steamed vegetables are excellent sides to balance the richness of the dish.
Can I prepare this recipe in a slow cooker or Instant Pot?
Absolutely. Slow cooking enhances flavor over time, while the Instant Pot speeds up cooking with similar results.
How long can I store leftovers?
Store beef and gravy in airtight containers in the fridge for up to 4 days. Mashed potatoes should be eaten within 2 to 3 days.
Beef Manhattan
Ingredients
For the Roast Beef
- 1 piece beef chuck roast 3 to 4 pounds
- Salt and pepper to taste
- 1 cup dry red wine optional
- 4 cups beef stock
- 6 to 8 pieces cremini mushrooms sliced
- 1 medium onion sliced
- 4 to 6 cloves garlic crushed
For the Mashed Potatoes
- 4 large russet potatoes peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper to taste
For the Gravy
- 2 tablespoons corn starch
- 1/4 cup cold water
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Season beef chuck roast with salt and pepper.
- In a large oven-safe pot, heat oil over medium-high heat and sear the roast on all sides until browned.
- If using, pour in red wine and let simmer until reduced by half. Add mushrooms, onion, and garlic, then beef stock. Season with salt and pepper.
- Cover and place in the oven to cook for 3 to 4 hours until beef is tender.
- Once cooked, remove beef and let it rest. Strain cooking liquid and measure out 2 cups of broth.
- For gravy, mix corn starch with cold water to create a slurry. Whisk into the simmering broth until thickened.
- Prepare mashed potatoes by boiling cubed potatoes until tender. Drain, return to pot, add milk and butter, and mash until creamy.
- Slice or shred the roast beef. Toast slices of white bread to serve as the base. Assemble by placing mashed potatoes on bread, topping with beef, and pouring gravy over.
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