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Ale Braised Beef with Seasonal Vegetables & Herbed Mash Potatoes

Absolutely. After searing, add all ingredients to a Dutch oven, cover, and bake at 325°F (160°C) for about 3 hours, or until the beef is fork-tender.
Prep Time25 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: ale, beef, braised beef, entree, mashed potatoes, seasoal vegetables, tavern, thanksgiving
Servings: 5 servings

Equipment

  • large skillet or dutch oven
  • crock pot or slow cooker
  • cutting board and sharp knife
  • Wooden spoon or spatula
  • Large Pot for boiling potatoes
  • potato masher
  • measuring cups and spoons
  • ladel for serving the braising liquid

Ingredients

For the Braised Beef

  • 2-3 lbs beef chunk roast cut into large chunks
  • 2 tbsp olive oil or butter
  • 1 large yellow onion
  • 3 cloves garlic
  • 2 cup dark ale lager or stout works beautifully
  • 1 cup beef bone broth
  • 2 tbsp tomato paste
  • 2 tsp fresh thyme leaves
  • 1 tsp fresh rosemary chopped
  • 2 bay leaves
  • sea salt & ground black pepper
  • 3-4 medium carrots peeled and cut into chunks
  • 2 parsnips peel and cut into chunks
  • 1 cup mushrooms optional

For the Herbed Mashed Potatoes

  • 2 lbs potatoes yukon gold or russet, peeled & cubed
  • 4 tbsp unsalted butter
  • ½ cup milk or cream
  • 2 tsp fresh thyme or parsley chopped
  • sea salt & ground black pepper

Instructions

Sear the beef

  • Season the beef chunks with salt and pepper.
  • Heat olive oil or butter in a skillet over medium-high heat.
  • Sear the beef on all sides until browned (2–3 minutes per side).
  • Transfer beef to the crock pot.

Braising the beef

  • In the same skillet, sauté onions and garlic until softened and fragrant.
  • Add tomato paste and cook for 1–2 minutes to deepen flavor.
  • Pour in ale, scraping up any browned bits from the pan.

Assemble the crock pot

  • Pour the ale-onion mixture over the beef in the crock pot.
  • Add beef broth, thyme, rosemary, bay leaves, carrots, parsnips, potatoes, and mushrooms (if using).
  • Stir gently to combine.

Slow cook

  • Cover and cook on low for 8 hours or high for 4–5 hours, until beef is fork-tender and vegetables are cooked through.

Prepare herbed mashed potatoes

  • Boil peeled, cubed potatoes in salted water until tender (~15–20 minutes).
  • Drain and mash with butter, milk/cream, and chopped herbs.
  • Season with salt and pepper to taste.

Serve

  • Spoon mashed potatoes onto plates, then ladle the braised beef and vegetables on top.
  • Drizzle some of the ale-braising liquid over everything for extra flavor.
  • Optional: garnish with extra fresh thyme or parsley.