Beef With Beer And Mustard Mashed Potatoes

Total Time: 2 hrs 11 mins Preparation Time: 30 mins Cook Time: 1 hr 41 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).