Beef With Beer and Mustard Mashed Potatoes

Name: Beef With Beer and Mustard Mashed Potatoes
Prep time: 30 min
Cook time: 1 h 41 min
Total time: 2 h 11 min
Yield: 4 serving(s)
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; 2 lbs peeled potatoes; 2 tablespoons butter; 1/3 cup half-and-half; 2 tablespoons grainy mustard

Submitted by ratherbeswimmin

"Rachael Ray's Big Orange Book"

Download

Ready In:: 2hrs 11mins
Ingredients:: 16
Serves:: 4

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

directions

Preheat oven to 375°.
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).