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Slow Beer Braised Beef and Broccoli with Baked Potatoes Recipe

A Bowl of Slow Beer Braised Beef and Broccoli with Baked Potatoes.

This recipe is SUPER flexible so use what ya got in your personal space. No potatoes? Use rice. No rice? Use Pasta! If procuring broccoli is a challenge, try cauliflower, Brussel sprouts, carrots, or zucchini – all roast really well. Or hell, microwave some damn peas. And if stew beef just isn’t in your grocery shopping future, try your favorite chili recipe instead, friends. 

Enjoy the slow beer-braised beef and broccoli with baked potatoes. It’s tasty, and nutritious, and it’ll make your house smell incredible.

Slow Beer Braised Beef and Broccoli with Baked Potatoes Recipe

Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Servings 4


  • 2 Lbs beef stew meat cut into 2" pieces
  • Coarse sea salt + fresh cracked black pepper
  • Vegetable oil
  • 1 cup chopped red onion ½" pcs
  • ½ cup chopped carrot ½" pcs
  • ½ cup chopped celery ½" pcs
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 cup beef stock
  • 28 oz can diced tomatoes
  • 1 cup porter beer stout or pale ale will also work nicely
  • 6 tbsp balsamic vinegar
  • 3 tbsp lightly packed light or dark brown sugar
  • 2 pcs bay leaves


  • Place a large oven-safe pot over medium high heat with a drizzle of vegetable oil. As it comes to temperature, pat the beef chunks dry with paper towel and season generously with salt and pepper. Once the pan is hot and oil is shimmering (but not smoking,) add the beef and brown all over to develop flavour, approx. 2-3 minutes per side. Be careful not to overcrowd the pan or you'll steam the meat, rather than sear it. If you must, brown in batches. Once all the meat is browned, set aside.
  • Drizzle 2 Tbsp of vegetable oil into the pan. Toss the red onion, carrot, and celery into the pan. Cook until the veggies are just starting to get a bit of caramelization on them, stirring often. Turn the heat down to medium.
  • Add the garlic and stir constantly for 1 minute.
  • Preheat your oven to 300 degrees F.
  • Add the tomato paste to the veggie mixture and stir constantly for 2 minutes. This will help the dish gain a rich, deep flavour.
  • When the paste just starts to stick to the bottom of the pan, pour in the beef stock, tomatoes, beer, and vinegar. Stir in the brown sugar and bay leaves, and add the meat to the mixture. Stir well. Turn the heat up to high and bring to a boil. Watch it though - beer tends to bubble and you don't want it to overflow.
  • Cover and place the pot in the hot oven to braise for 3 hours.
  • After 3 hours, remove from the oven and carefully strain the liquid into a medium sized pot. Set aside.
  • Using two forks, pick the meat from the rest of the solids and shred. At this point, the meat should easily pull apart with the forks.
  • Return the veggies to the liquid and using a hand blender, emulsify to a smooth consistency. Place over medium-high heat and when it starts to bubble, turn the heat down to medium-low and allow to reduce by 1/3rd, stirring often. You'll end up with a silky, thick, delicious braised beer sauce.
  • Fold the meat into the pot.  Mix well.
  • Serve with green onion, Parmesan, and your choice of sides - see notes below for roasted broccoli and baked potatoes. Eat!!


To serve:
  • Chopped green onion
  • Freshly grated Parmesan cheese
  • If desired, sour cream and butter
  • Your choice of sides - see below for baked potato and broccoli instructions
Boozy Tip: I've often made this recipe with whatever alcohol I have on hand - red wine for a more classic combo, beer such as here, or even scotch and vermouth in my award-winning cookbook #CookingWithCocktails. You do you, boo. 
Baked Potato: Preheat your oven to 400 degrees F. As it heats, pierce 4 small to medium-sized russet potatoes with a fork several times (this keeps the potato from exploding in your oven.) Coat generously with vegetable oil, salt, and pepper. Place on a small baking tray and bake for 50-60 minutes. Hot potato! Serve with butter, green onion, and/or sour cream. If desired, cover with tin foil to keep warm as your broccoli roasts.
Roasted Broccoli: Preheat your oven to 425 degrees F. As it heats, chop broccoli into 2" pieces until you have approx. 4 C. Place on a large baking sheet and toss to coat generously with vegetable oil, salt, and pepper. Roast for 18-20 minutes, or until just starting to blacken on the edges. Yum.

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