Celebration Ale Braised Steak with Mashed Potatoes & Sautéed Spinach
Celebration works as a tenderizer in this recipe, turning your braised steak into tender morsels of goodness. Complete with a mushroom gravy, mashed potatoes, and sauteed spinach, it’s what winter dreams are made of.
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
INGREDIENTS
Braised Steak
2.5 lbs stewing beef, cut into 1.5″ chunks
2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 red bell pepper, chopped
1 cup mushrooms, sliced
1 cup diced tomatoes (canned or fresh)
1½ cups Celebration Ale
2 cups beef stock
1 tbsp tomato paste
Salt and freshly ground black pepper, to taste
1 tbsp flour or cornstarch (optional, for thickening)
Mashed Potatoes
3 lbs Yukon Gold or Russet potatoes, peeled and cubed
1 cup whole milk or heavy cream
4 tbsp unsalted butter
Salt, to taste
Sautéed Spinach
6 cups fresh spinach
1 tbsp olive oil or unsalted butter
1 clove garlic, minced
Salt and black pepper, to taste
INSTRUCTIONS
Braise the Steak
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
While Dutch Oven is heating, season beef with salt & pepper
Working in batches, sear the beef until well-browned on all sides. Remove and set aside.
In the same pot, sauté onion, garlic, carrots, celery, and bell pepper for 5–7 minutes, until softened.
Stir in mushrooms and tomato paste; cook for 2 more minutes.
Deglaze with Celebration Ale, scraping up browned bits.
Return beef to the pot. Add diced tomatoes and beef stock. Bring to a simmer.
Cover and braise over low heat (or transfer to a 325°F oven) for 1½ to 2 hours, until beef is fork-tender.
Optional: Thicken with flour or cornstarch mixed with cold water, if desired.
Prepare the Mashed Potatoes
Boil potatoes in salted water until fork-tender, about 20 minutes.
Drain and mash with butter and warm milk or cream until smooth.
Season to taste and keep warm.
Sauté the Spinach
In a skillet, heat oil or butter over medium heat.
Add garlic and sauté until just fragrant (about 30 seconds).
Add spinach and cook, stirring, until wilted. Season to taste.
SERVE
Plate a generous scoop of mashed potatoes.
Top with a ladle of braised steak and rich ale gravy.
Garnish with a small mound of sautéed spinach.
Allergen Information
Allium: Contains onions and garlic
Nightshades: Contains tomatoes, bell peppers, and potatoes
Gluten: May be present in Celebration Ale
Dairy: Present in mashed potatoes and optional in spinach
