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potatoes

Brown Ale Beer-Braised Pot Roast

October 24, 2016 by rachelle 18 Comments

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

 

I got a little lost, y’all.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

The main reason that I started this ridiculous website was to share my love of home brewing, craft beer, and food.  Not necessarily in that order.  I don’t know where in tarnation my head went, but I got distracted and lost my focus.  I think sometimes we get caught up in what is trendy, or what everyone else is doing, or what we think should be rather than keeping true to who we are.  And, as usual, by we, I mean me.  Well, I’m focused and I’m back to doing what is in my heart. And that, my friends, is all things beer.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

I started this website in August of 2014 with my very first post of a Vanilla Bean Bourbon Porter Peach Pie.  I made the beer that went into that pie.  The photos were crap and taken with a point and shoot, but I make no apologies.  Everyone has to start somewhere and I still remember the passion and excitement I felt when I made a pie with my own signature home brew.  And it was delicious.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

I’ve also shared some of my home brewing fun over the last couple of years.  There was this competition where I unofficially came in second place with the above mentioned signature beer.  There was an informational post about the basics of home brewing and the annual Women’s Brew at NoDa Brewing Company.  And we can’t forget about the time Lisa ran her truck over my brew pot – presumably so she would beat me in said competition.  She didn’t. 🙂  In fairness, I will disclose that she did buy me a new one!  Some of these old photos didn’t survive the transfer from my original site to this one.  That’s both a blessing and a curse.

Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!

The point of all this is to say that I’m back to basics.  The basics of my passion, my fun, my purpose, and enthusiasm.  Home brewing, craft beer, good friends, and good food.  So I leave you with the basic of all basics.  The pot roast.  Braised in a brown ale.

Brown Ale Beer-Braised Pot Roast
Print

Brown Ale Beer-Braised Pot Roast

Ingredients

  • 2 1/2 - 3 lb chuck roast
  • 1 - 2 cups of flour
  • salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1 12 ounce can of brown ale - I used Sweet Josie Brown Ale from Lonerider here in North Carolina
  • 2 onions peeled and quartered
  • 12 carrots peeled, trimmed, and cut into 1 - 1 1/2 inch pieces
  • 5 baking potatoes peeled and cut into 2 inch pieces

Instructions

  1. Heat oven to 275
  2. Combine flour with a generous amount of salt and pepper in a bowl
  3. Dredge roast in flour, salt, and pepper mixture covering both sides and shake off excess
  4. Heat oil and butter in a Dutch oven over medium-high heat
  5. Add roast and sear on all sides - about 4 - 5 minutes each side
  6. Remove roast from pot and set aside on a plate
  7. Remove pot from heat and turn off burner
  8. Carefully add beer to the pot - it will splash and splatter
  9. Add pot back to medium heat and scrape all the bits from the bottom of the pot
  10. Return meat and any juices to the pot, cover with a tight lid, and transfer to the oven for 4 - 4 1/2 hours
  11. Add vegetables to the pot and cook for another hour or until fork-tender

NOTES:

  1. My Dutch oven from Lodge has a very tight fitting lid and I don’t lose much liquid.  If yours isn’t tight, you may want to check it periodically to make sure you still have liquid and add more beer or beef stock as needed.
  2. You don’t want to put your vegetables in too soon or they’ll get weird and mushy
  3. You don’t want your potatoes to be covered in the liquid or they’ll get weird and mealy
  4. I am a complete weenie when it comes to fire, so I always turn it off when I’m adding booze so I don’t blow myself up.
  5. I sometimes like my potatoes with sour cream and/or butter, but sometimes I like gravy.  If you want or need to thicken up the liquid for some beer gravy, just mix together 1/3 cup with 3 tablespoons of corn starch, bring the liquid to a boil and slowly stir in the cornstarch about 1 tablespoon at a time until it’s the thickness desired.

brown-ale-beer-braised-pot-roast

Filed Under: Entrees Tagged With: beef, beer, beer braised, craft beer, meat, one pot, pot roast, potatoes, roast, roasted, vegetables

Conch Chowder

April 7, 2016 by rachelle 14 Comments

Conch Chowder

Conch Chowder

 

I don’t know about y’all, but I sure am over the moon about the fact that the weekend is almost here. TGIF!  Well, almost.

 

Conch Chowder

 

The weather got cold again here in the Carolinas, and some of y’all got new snow and/or still have lingering snow in your yards, so it seemed like an ideal time to share this Conch Chowder with you.

 

Conch Chowder

 

A few weeks ago Jennifer and I attended a super fun cooking class at the Upstream restaurant here in Charlotte.  It was all about fish stews and we had a really great time.  There were three dishes demonstrated and the wine pairing starting at 10:30 am may or may not have had something to do with the tomato stain on my white cardigan.

 

Conch Chowder

 

Just keeping it real.

 

Conch Chowder

 

We’re also keeping things short today.  I leave you kicking, screaming, cursing, teeth gnashing, and thumb sucking into the dark hole of the dreaded April chore.  TAXES!   Help me Rhonda…..

UPDATE: For a newer version of this recipe using beer see Belgian Beer Conch Chowder

[amd-zlrecipe-recipe:159]


Inspired by Upstream

Notes:

  • Conch can be tough (although it can be eaten raw) so the longer you cook it the more tender it will be
  • This chowder is delicious the same day, but its even better a day or two later, so i you want to serve it to guests, I recommend you make it a day or two ahead of time

 

Conch Chowder

Filed Under: Archives Tagged With: chowder, conch, conch chowder, potatoes, soup, vegetables

People’s Porter Shepherd’s Pie + Giveaway

March 15, 2016 by rachelle 20 Comments

People’s Porter (Foothills Brewing) Shepherd’s Pie

People's Porter Shepherd's Pie

 

I’m feeling frisky this week, y’all!  It’s my birthday month and we’re giving stuff away! Woot!  So, I’m coming at you with an additional post to remind you to wish me a happy birthday enjoy your St. Patrick’s Day holiday and to enter the giveaway for some free food from HelloFresh!  If you’re not familiar with these fine folks, you can find them here.

 

People's Porter Shepherd's Pie

 

We (and again, I mean me and IDK why????) have stepped things up a bit and in the spirit of my birthday and the upcoming holiday, I took the traditional Shepherd’s Pie and, well….. duh!  I added beer! Because why not?  If you want a family friendly version either substitute the beer for beef stock or go with this recipe where I made Shepherd’s Pie and lamented about how the only thing I wished I did different was to add beer.  So I put it in a glass.  What can you do?  I went with the People’s Porter from North Carolina’s own Foothills Brewing because if it’s a beer you want to drink in a glass, it’s a beer you want to cook with.  And I do love their beer any way I can get it!

BTW – this is not a sponsored post and I have not received any compensation from Foothills or anyone else.  I just love good craft beer.

 

People's Porter Shepherd's Pie

 

Anyways, I’m having a birthday and I hope you win a gift!  I’ve teamed up with a bunch of super cool bloggers who know what it’s like to need a break and have someone else put together a meal for you. Who doesn’t need a break now and then?  Scroll down to see the widget to enter and be sure to check out some of the other websites!  Good luck!

 

[amd-zlrecipe-recipe:149]


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People's Porter Shepherd's Pie

Filed Under: Entrees Tagged With: beer, carrots, casserole, giveaway, lamb, mashed potatoes, pie, porter, potatoes, shepherd's pie, st. patricks day

One Pan Shepherd’s Pie

April 16, 2015 by rachelle 27 Comments

Y’all know how normally when you make a Shepherd’s Pie you start it on the stove, then transfer it to a pie pan and bake it in the oven?

 

Shepherd's Pie

 

Well, we are not playing around with that mess here today.  This is all done in one cast iron skillet.

 

Shepherd's Pie

 

Because after the crazy busy few weeks I’ve had with home improvements inside and out, slammed at work, and taxes (UGH), I can’t handle one more thing.  I might explode.  Or implode. Or both.

 

Shepherd's Pie

 

Seriously, I am not cut out for physical torture manual labor or math.  I think I may have sprained a brain fuse or blown my gluteus maximus.  Or blown a brain fuse and sprained my butt.

 

Shepherd's Pie

 

And the nasty rainy weather we’ve had all week has done nothing to improve my sunny disposition, so it seemed appropriate to share one of my favorite comfort foods – Shepherd’s Pie.

 

Shepherd's Pie

 

Start it on the stove and transfer the whole thing to the oven.

 

Shepherd's Pie

 

The only thing I would have done differently?

Shepherd's Pie

 

Added beer.  I had to put it in a glass instead.

 

Beer

Cheers!

 

Print

One Pan Shepherd’s Pie

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lb carrots peeled and diced
  • 1 onion diced
  • 8 cloves garlic minced
  • 1 pound ground chuck or whatever comes close in the package
  • 1 pound ground lamb you can leave this out if you don't like it and just use 2 pounds ground of chuck
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • salt and pepper to taste
  • 1/2 cup flour
  • 2 cups beef stock
  • 1 - 1/2 cups frozen peas
  • 3-4 cups prepared mashed potatoes

Instructions

  1. Preheat oven to 350
  2. Melt butter with olive oil in a cast iron skillet or oven safe skillet over medium-high heat
  3. Add carrots and cook 3-4 minutes
  4. Add onions and cook 2-3 minutes
  5. Add garlic and cook another 1-2 minutes
  6. Add ground chuck and lamb and cook until browned, about 15 minutes
  7. Add rosemary, thyme, salt, and pepper and stir for a minute or so
  8. Sprinkle flour over contents of pan and stir for 1 minute
  9. Stir in beef stock and, bring to a boil, reduce heat,add peas, and simmer for about 5 minutes or until it is a thick gravy consistency
  10. Top with mashed potatoes
  11. Bake at 350 for 25 minutes
  12. Turn heat up to broil and broil for another 5-7 minutes

Update:  I meant to include a link for these mashed potatoes in case you need a recipe.  It’s what I used for this Shepherd’s Pie and omitted the goat cheese.

 

Filed Under: Archives Tagged With: beef, lamb, potatoes

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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