Idaho Ale Braised Beef Feast
Savor the rich flavors of Idaho with this Ale Braised Beef recipe. Tender beef is slow-cooked in local Idaho ale, infusing it with unparalleled depth. Served over creamy, buttery potato purée, this hearty main course is perfect for family gatherings or cozy nights in. Elevate your dinner table with this comforting dish that embodies the spirit of Idaho's culinary heritage.
ingredients
- 3 lbs beef chuck roast, trimmed and cut into 3-inch pieces
- 2 cups local Idaho ale
- 2 cups beef broth
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 medium carrots, chopped
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 lbs Yukon gold potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
steps
- 1.
Preheat your oven to 325°F (160°C).
- 2.
In a large Dutch oven, heat olive oil over medium-high heat.
- 3.
Season the beef chunks with salt and pepper, then brown them in batches. Remove and set aside.
- 4.
In the same pot, add chopped onion, carrots, and garlic; sauté until softened, about 5 minutes.
- 5.
Stir in tomato paste, then pour in the Idaho ale, scraping up any browned bits.
- 6.
Return the beef to the pot, add beef broth, thyme, and bay leaf. Bring to a simmer.
- 7.
Cover and transfer to the preheated oven; braise for 2.5 to 3 hours until beef is fork-tender.
- 8.
Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to pot.
- 9.
Mash the potatoes with heavy cream and butter until creamy; season with salt.
- 10.
Serve the braised beef over the potato purée, garnished with fresh thyme if desired.
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