Categories: Beef, Beer, Main Dish, Rachael Ray

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

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).

Email to a friend | Print this recipe | Back