Beef With Beer and Mustard Mashed Potatoes

“Rachael Ray's Big Orange Book”
2hrs 11mins

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Heat the oil in a big, heavy ovenproof pot over med-high heat.
  3. When it is hot, add the sirloin cubes and brown on all sides, about 5 minutes.
  4. Add the garlic, onions, and carrots; cook to soften, about 5 minutes.
  5. Sprinkle the meat and veggies with the flour and salt and pepper; stir for 1 minute; then add the tomato paste.
  6. Stir in 1 cup water, the beer, beef stock, and rosemary; bring to a boil.
  7. Cover the pot and transfer to the oven and bake for 90 minutes.
  8. When the beef has cooked for 1 hour, place the potatoes in a pot with water to cover.
  9. Bring to a boil; salt the water, then reduce the heat and simmer until the potatoes are fork tender, 15-17 minutes.
  10. Drain the potatoes and return to the hot pot; add the butter, half-and-half, and mustard; mash to your preferred consistency.
  11. Serve the beef over the mustard mashed potatoes.
  12. 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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