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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Colcannon (Mashed Potatoes with Kale ) and steamed asparagus tossed with lemon juice strike the right note alongside this braised beef dish. Rhubarb pie from the bakery is our choice for dessert. Ingredients:
1/2 pound boneless beef sirloin, cut into 3/4- to 1-inch cubes |
1 tablespoon butter |
2 large carrots, peeled, sliced |
1 cup frozen pearl onions, thawed |
2 teaspoons all purpose flour |
2/3 cup canned beef broth |
1/3 cup stout or dark ale |
Directions:
1. Sprinkle beef with salt and pepper. Melt butter in heavy medium skillet over high heat. Add beef and sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer beef to bowl. Reduce heat to medium-low. Add carrots and onions to skillet; toss to coat with pan juices. Add flour; stir 1 minute. Add broth and stout. Add beef and any juices collected in bowl. Cover skillet; simmer until beef and carrots are tender; stirring occasionally, about 15 minutes. Season with salt and pepper.
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