Sometimes the meal prep juices are flowing and the recipes just come to me. I know exactly what I’m craving and roll with it when it comes time to grocery shop (or in my case when it comes time to order my groceries online) and other times I spend a couple hours pouring over recipes on Pinterest and can’t find inspiration from anything. This weekend it was the latter.
But in the back of my head I was still thinking about the epic meal that I had mentioned in my latest post with that summery orange fennel salad and I just kept coming back to that tender lamb on a bed of creamy polenta.
I couldn’t get it out of my head.
And so it became my inspiration for this dish. Tender, rich, bourbon braised beef nestled into a pillow of garlicky, creamy, sweet potato mash. The prep time is minimal and the beef does all the work in 4-5 hours in the crock while you get on with your day!
Bourbon Braised Beef
- 3 lbs. beef chuck roast, cut into large cubes
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 tablespoons + 2 teaspoons olive oil
- 4 cups beef broth
- 1 cup bourbon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Kosher salt
- fresh cracked pepper
Heat 2 tablespoons oil a large saute pan over medium high heat. Season beef with a liberal amount of salt and pepper. Working in two batches, sear all sides of each piece of beef until dark brown. A good rule of thumb is that the meat is done searing when it can easily be removed from the surface of the pan; if it’s sticking it’s not done yet. You are not trying to cook the meat through at this point, just adding a layer of flavor. Transfer seared beef to a large crock pot. Add 2 more tablespoons olive oil to the pan and sear remaining batch of beef, then transfer to crock pot.
Add remaining 2 teaspoons olive oil to the same pan and turn heat to medium. Add onion and a pinch of salt and pepper. Saute, stirring frequently for 4 minutes. Then add garlic and saute for another minute, stirring frequently. Transfer onion and garlic to the crock pot. Then add beef broth, bourbon, Worcestershire, Dijon, thyme and a liberal amount of salt and pepper. Stir to combine, cover and cook on high for 4-5 hours or until the beef is fork tender and pulls apart easily. Serve with my favorite garlic mashed sweet potatoes. Enjoy!