Beef With Beer and Mustard Mashed Potatoes |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Rachael Ray's Big Orange Book 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 |
Directions:
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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