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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Basic meat and potatoes get bold flavor after simmering in this heady combination of dark beer,thyme and parsley. Ingredients:
1/3c flour |
1t flat leaf parsley.snipped |
1tsp snipped fresh thyme or 1/2tsp. dried thyme,crushed |
11/2lbs boneless beef chuck,cut into 1 to 11/2' pieces |
2tbs olive oil |
1 8 to 10 oz pkg cipollini onions,peeled or 1 med. onion,peeled and cut in wedges |
4 carrots,peeled,cut in 1 pieces |
1 8 oz. pkg cremini mushrooms,halved if large |
8 tiny yukon gold potatoes,halved |
3tbs tomato paste |
2tbs spicy brown mustard |
1 14oz. can beef broth |
1 12oz. bottle dark porter beer or non-alcaholic beer |
1 bay leaf |
Directions:
1. In large bowl,combine flour,parsley,thyme,1tsp pepper and 1/2 tsp salt. Add beef,a few pieces at a time;stir to coat.Reserve leftover flour mixture.
2. In 6 qt. duch oven heat oil over med-high heat. Brown beef. Stir in onions,carrots,mushrooms and potatoes. Cook and stir 3 mins. Stir in tomato paste,mustard,and remaining flour mixture.. Add broth,beer,and bay leaf. Bring to boiling;reduce heat. Cover and simmer 1 to 11/4 hours until beef is tender. Remove and discard bayleaf. Serve with bread.
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