Beer Braised Beef with Cheddar Mashed Potatoes features tender chuck roast braised in stout and served over creamy, cheesy potatoes for a cozy dinner.
Beer Braised Beef with Cheddar Mashed Potatoes
This Beer Braised Beef with Cheddar Mashed Potatoes is the ultimate cozy dinner. Chuck roast is slowly braised in stout with onions, garlic, Dijon, Worcestershire, and herbs until fall-apart tender, then served over creamy sharp cheddar mashed potatoes with plenty of rich, savory gravy.
Ingredients
For the Beer Braised Beef
- 3-3½ lb chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive or avocado oil
- 1 large yellow onion thinly sliced
- 5 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme or 4–5 fresh thyme sprigs
- 1 tsp smoked paprika
- 12 oz brown ale or stout
- 2 cups beef broth
- 1 tbsp Better Than Bouillon Roasted Beef Base optional
- 2 bay leaves
- 1 tbsp cornstarch + 1 tbsp water optional for thickening
For the Cheddar Mashed Potatoes
- 2½ lbs Yukon Gold potatoes peeled and cut into chunks
- 5 tbsp butter
- ½–¾ cup whole milk or half-and-half warmed
- 1 cup freshly shredded sharp cheddar cheese
- ½ tsp garlic powder
- Salt and black pepper to taste
- Chopped chives for serving
Instructions
- Preheat the oven to 325°F. Pat the chuck roast dry and season generously on all sides with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the chuck roast for about 4–5 minutes per side, until deeply browned. Transfer to a plate.
- Reduce the heat to medium. Add the sliced onion and cook for 5–7 minutes, scraping up the browned bits from the bottom of the pot, until softened and beginning to caramelize.
- Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for another 1–2 minutes, until it darkens slightly.
- Add the Worcestershire, Dijon, thyme and smoked paprika. Pour in the beer and scrape the bottom of the pot to release any remaining browned bits. Simmer for 2–3 minutes.
- Add the beef broth, beef base if using, and bay leaves. Return the chuck roast and any accumulated juices to the pot. The liquid should come roughly halfway to two-thirds of the way up the beef.
- Cover and transfer to the oven. Braise for 3–3½ hours, flipping the roast about halfway through, until the beef is very tender and easily pulls apart with a fork.
- Meanwhile, make the potatoes. Add the potatoes to a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- Drain well and return the potatoes to the warm pot. Add the butter and mash. Gradually stir in the warm milk, followed by the cheddar and garlic powder. Season with salt and pepper. Add additional milk as needed until creamy.
- Once the beef is tender, transfer it to a cutting board and loosely shred it into large pieces. Discard the bay leaves and thyme stems.
- Place the Dutch oven over medium heat and simmer the braising liquid uncovered for 10–15 minutes, until slightly reduced and rich. For a thicker gravy-like sauce, stir together the cornstarch and water and gradually whisk it into the simmering liquid.
- Return the beef to the pot and toss gently in the sauce.
- Spoon the cheddar mashed potatoes into shallow bowls and top with the beer-braised beef, plenty of onions and braising sauce. Finish with chopped chives.
