Beef With Beer And Mustard Mashed Potatoes - cooking recipe

Ingredients
    3 tablespoons extra virgin olive oil
    1 1/2 - 2 lbs sirloin, cut into cubes
    1 garlic clove, crushed
    1 onion, chopped
    1 large carrot, peeled and chopped
    2 tablespoons all-purpose flour
    salt
    pepper
    2 tablespoons tomato paste
    1 1/2 cups beer
    1/2 cup beef stock
    1 sprig fresh rosemary, leaves finely chopped
    Mustard Mashed Potatoes
    2 lbs peeled potatoes
    2 tablespoons butter
    1/3 cup half-and-half
    2 tablespoons grainy mustard
Preparation
    Preheat oven to 375\u00b0.
    Heat the oil in a big, heavy ovenproof pot over med-high heat.
    When it is hot, add the sirloin cubes and brown on all sides, about 5 minutes.
    Add the garlic, onions, and carrots; cook to soften, about 5 minutes.
    Sprinkle the meat and veggies with the flour and salt and pepper; stir for 1 minute; then add the tomato paste.
    Stir in 1 cup water, the beer, beef stock, and rosemary; bring to a boil.
    Cover the pot and transfer to the oven and bake for 90 minutes.
    When the beef has cooked for 1 hour, place the potatoes in a pot with water to cover.
    Bring to a boil; salt the water, then reduce the heat and simmer until the potatoes are fork tender, 15-17 minutes.
    Drain the potatoes and return to the hot pot; add the butter, half-and-half, and mustard; mash to your preferred consistency.
    Serve the beef over the mustard mashed potatoes.
    Alternative--serve the stew with crusty bread spread with mustard butter (made by stirring together 3 tablespoons butter and a rounded tablespoon of grainy mustard).

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