- 2 1/2 pounds yuca, peeled
- 6 tablespoons unsalted butter
- 1 large onion, finely diced (about 1 1/2 cups)
- 1 (14-ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 2 pounds ground chuck
- 2 tablespoons flour
- 2 cups homemade or store-bought low sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1/2 cup whole milk
Adjust oven rack to middle position and preheat oven to 400°F. Place yuca in a saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until completely tender, about 20 minutes.
Meanwhile, melt 2 tablespoons butter over medium-high heat in a large Dutch oven. Add onions and tomatoes and cook, stirring occionally, until totally softened but not browned, about 6 minutes. Add beef and cook, stirring and breaking up meat until no longer pink. Season to taste with salt and pepper. Stir in flour and cook for 1 minute. Add broth and bring to a boil. Continue to cook until reduced to a stew-like consistency. Transfer to a 3-quart casserole dish and set aside.
When yuca is cooked, press through a ricer into a large bowl. Cut remaining 4 tablespoons butter into pats and add to yuca along with milk. Stir with a spatula or wooden spoon until incorporated into mash. If yuca is too thick to spoon easily, add water until thin enough to handle. Season to taste with salt and pepper.
Spoon yuca over the beef mixture and place in the oven. Bake until golden brown and bubbly, about 30 minutes. Let cool slightly and serve.
3 quart casserole dish, ricer