Fall-apart tender beer braised beef, slow-cooked in stout with onions, garlic and herbs, then spooned over the creamiest cheddar mashed potatoes; the ultimate cozy Sunday dinner!
Nothing beats a pot of beer braised beef, bubbling away in the oven. I love that it makes the whole house feel cozy. The smell of onions, garlic and stout slowly bubbling away for a few hours is my favorite part of a fall or winter weekend. By dinnertime, the chuck roast is so tender it falls apart with a fork and the braising liquid has turned into a rich, savory gravy that’s begging to be spooned over a big pile of cheddar mashed potatoes. If you like this recipe, try my Creamy Apple Cider Chicken & Gnocchi with Bacon next! My Ginger Scallion Chicken Noodle Soup is another cozy favorite, too!
I’ll be honest, this isn’t a quick weeknight meal, but it’s mostly hands-off. Once the beef is seared and in the oven, I get to play with Ruby, fold laundry, or just sit down for a minute while dinner takes care of itself. My husband calls this his favorite Sunday dinner, and I love that it feels special enough for company without any fussy steps.
It’s the kind of comfort food meal you’ll want to make all fall and winter long.
WHY YOU’LL LOVE THIS RECIPE
I love how this beer braised beef turns an affordable chuck roast into something that tastes like it came from a cozy pub. The beer, beef broth, Dijon and Worcestershire slowly cook down into a deep, savory sauce with just a hint of malty sweetness.
Most of the cooking time is hands-off. You do a little work up front searing the beef and building the sauce, then the oven does the rest. That’s my kind of Sunday cooking.
And then there are the cheddar mashed potatoes. They’re buttery, creamy and loaded with sharp cheddar, so they soak up every drop of that gravy. Together, it’s pure comfort in a bowl.
It’s also a fantastic make-ahead braised beef. It tastes even better the next day, so it’s perfect for meal prep, hosting or busy weeks.
INGREDIENTS
Chuck roast: A well-marbled chuck roast is perfect for braising. All that marbling melts as it cooks, so the beef turns juicy and fall-apart tender.
Olive or avocado oil: For getting a deep, golden sear on the roast.
Yellow onion: Thinly sliced onions soften and caramelize in the braise and melt into the sauce.
Garlic: Fresh garlic adds warm, savory depth.
Tomato paste: Cooking it for a minute deepens its flavor and adds richness and color to the sauce.
Worcestershire sauce: Brings tangy, savory umami.
Dijon mustard: Adds a gentle tang that balances the rich beef and malty beer.
Thyme: Dried or fresh, thyme gives the sauce a classic, cozy herb flavor.
Smoked paprika: A little smoky warmth that makes the sauce taste like it’s been cooking all day (because it has!).
Brown ale or stout: The star of this stout braised beef. Dark beer adds deep, malty, slightly sweet flavor to the braising liquid.
Beef broth: Makes up the rest of the braising liquid.
Better Than Bouillon Roasted Beef Base: Optional, but it gives the gravy an extra-rich, beefy boost.
Bay leaves: For subtle, earthy flavor while the beef braises.
Cornstarch and water: Optional, for thickening the sauce into a gravy.
Yukon Gold potatoes: Naturally buttery and creamy, they make the best mashed potatoes.
Butter: Because mashed potatoes need butter. Lots of it.
Whole milk or half-and-half: Warmed so the potatoes stay hot and fluffy.
Sharp cheddar cheese: Freshly shredded sharp cheddar melts smoothly and gives the potatoes a bold, cheesy flavor.
Garlic powder: A little extra savory flavor in the potatoes.
Chives: A fresh, oniony pop of green to finish.
HOW TO MAKE BEER BRAISED BEEF
Season and sear the beef: I preheat the oven to 325°F, pat the chuck roast dry, and season it all over with salt and pepper. Then I sear it in a hot Dutch oven for 4 to 5 minutes per side until it’s deeply browned. Don’t rush this step! That golden crust adds so much flavor. Move the beef to a plate.
Cook the onions: Turn the heat down to medium, add the sliced onion, and cook for 5 to 7 minutes, scraping up the browned bits from the bottom of the pot, until soft and starting to caramelize.
Build the flavor: Add the garlic for 30 seconds, then stir in the tomato paste and cook for another minute or two until it darkens slightly.
Add the beer: Stir in the Worcestershire, Dijon, thyme and smoked paprika. Pour in the beer and scrape the bottom of the pot again, then let it simmer for 2 to 3 minutes.
Braise the beef: Add the beef broth, beef base and bay leaves, then nestle the roast back in with any juices from the plate. The liquid should come about halfway to two-thirds of the way up the beef. Cover and braise in the oven for 3 to 3½ hours, flipping the roast halfway through, until it’s very tender and pulls apart easily.
Make the cheddar mashed potatoes: While the beef braises, put the potatoes in a large pot of cold salted water, bring to a boil, and cook for 15 to 20 minutes until fork-tender. Drain well, return them to the warm pot, and mash with the butter. Stir in the warm milk, then the cheddar and garlic powder. Season with salt and pepper, adding more milk until they’re perfectly creamy.
Shred the beef: Move the beef to a cutting board and loosely shred it into big, tender pieces. Discard the bay leaves and any thyme stems.
Make the gravy: Set the Dutch oven over medium heat and simmer the braising liquid uncovered for 10 to 15 minutes until it reduces slightly. For a thicker gravy, whisk the cornstarch and water together and stir it into the simmering liquid.
Serve: Return the beef to the pot and gently toss it in the sauce. Spoon the cheddar mashed potatoes into shallow bowls, top with the beer braised beef, plenty of onions and gravy, and finish with chives.
SUBSTITUTIONS AND VARIATIONS
Slow cooker beer braised beef: Sear the beef and build the sauce on the stove as written, then transfer everything to a slow cooker. Cook on low for 8 to 10 hours or high for 5 to 6 hours until the beef shreds easily. Thicken the sauce in a saucepan on the stove at the end.
Short ribs instead of chuck roast: Bone-in short ribs work beautifully here, they’re just a bit pricier. Chuck roast gives you the same fall-apart texture for less, which is why it’s my go-to.
Non-alcoholic option: Swap the beer for a non-alcoholic stout, or use extra beef broth with a teaspoon of balsamic vinegar or molasses for a little of that deep, malty flavor.
Add veggies: Carrots and baby potatoes can go right into the pot for the last hour of braising. Sliced mushrooms are lovely added with the onions.
Switch up the mash: Use white cheddar, Gruyère or smoked Gouda. Swap some of the milk for sour cream for an extra tangy, creamy texture. Egg noodles or creamy polenta are also delicious under the beef.
STORAGE AND MAKE AHEAD
This is one of my favorite make-ahead braised beef recipes because it actually tastes better the next day. Let the beef cool, store it in its sauce in an airtight container, and refrigerate for up to 4 days. Any fat will rise and firm up on top, so it’s easy to skim off before reheating.
Reheat the beef gently in a pot over medium-low heat, or covered in a 325°F oven, until warmed through.
The cheddar mashed potatoes keep in the fridge for 3 to 4 days. Reheat them on the stove over low heat with a splash of milk and a pat of butter, stirring until creamy again.
Yes, you can freeze braised beef! Freeze the beef in its sauce for up to 3 months, then thaw overnight in the fridge before reheating. Mashed potatoes freeze too, though they’re creamiest made fresh.
SERVING AND PAIRING
The cheddar mashed potatoes make this a complete meal, but I love adding something green on the side. Roasted green beans, garlicky broccoli, or a simple salad with a tangy vinaigrette all cut through the richness.
Warm crusty bread or dinner rolls are a must in our house for soaking up extra gravy.
For the grown-ups, serve it with the same style of beer you used in the braise, or a glass of red wine like Cabernet Sauvignon or Malbec. It’s perfect for Sunday dinner, holiday gatherings or a cozy dinner party.
TIPS AND PROBLEM SOLVING
Best beer for braised beef: I use a brown ale or a stout like Guinness for rich, malty flavor. Skip hoppy beers like IPAs, since that bitterness gets stronger as the sauce cooks down.
If the beef is tough, it just needs more time. Braised beef goes through a tough stage before it turns tender, so put the lid back on and check again every 20 to 30 minutes.
If the sauce tastes bitter, stir in a teaspoon of honey or brown sugar to balance it out.
If the sauce is too thin, simmer it a little longer or add the cornstarch slurry. If it’s too thick, splash in a little more broth.
For the creamiest mashed potatoes, dry them well after draining, use warm milk, and shred your own cheddar. Pre-shredded cheese has anti-caking agents that keep it from melting as smoothly.
FREQUENTLY ASKED QUESTIONS
What’s the best beer for braised beef?
Dark beers like stout, porter or brown ale give the deepest, richest flavor. Avoid IPAs and other very hoppy beers, which can turn bitter as they cook down.
Does the alcohol cook off?
Most of it does during the long braise, but a small amount can remain. If you’re serving little ones or prefer no alcohol, use non-alcoholic beer or extra beef broth. I do this when I’m making it for Ruby.
Can I make beer braised beef in a slow cooker?
Absolutely. Sear the beef and build the sauce on the stove first, then cook on low for 8 to 10 hours. See the variations section above for the full method.
Can you freeze braised beef?
Yes! Freeze it in its sauce for up to 3 months and thaw overnight in the fridge before reheating.
What cut of beef is best for braising?
Chuck roast is my favorite. It’s affordable, well marbled and turns perfectly tender. Short ribs and brisket are delicious too.
Can I make this ahead?
Yes, and I highly recommend it! The flavors deepen overnight, and it’s easy to skim off any fat once it’s chilled.
OTHER RECIPES TO TRY
Butternut Squash Alfredo with Crispy Pancetta
One Pan Creamy Sausage and Orzo
Potsticker Noodle Bowl with Beef
Beer Braised Beef with Cheddar Mashed Potatoes
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.
