Chuck tender to the pot with mashed potatoes

For the puree: Wash and peel the potatoes. Put in a pot to cook the potatoes in boiling salted water (20 to 30 mins). When these already are cooked (soft), estilar and grinding to form a puree. Add 1/3 of the butter and stir until smooth. Incorporating milk to achieve the desired consistency.

In a pan heat olive oil and the remaining butter over medium heat. When hot, add the meat well and sear well on all sides. Season with salt and pepper.

Add small chopped onion and grated carrot, cook 8 mins. Sprinkle the flour and stir to mix; cook 1-2 mins.

Remove the pot from the heat and add 0.5 cup of hot water per 1 kg of meat, stir to mix. Return the pan to the heat and add the wine. Correct the seasoning by adding more salt if necessary and quite pepper. Bring the mixture to high heat, reduce heat and cook covered 30-40 mins or until the meat is tender.

If dry, add more water, the cooking liquid should look like a sauce. Serve sprinkled with parsley and accompanied by mashed.