Prep 30 mins
Cook 1 hr 41 mins
Rachael Ray's Big Orange Book
- 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
- 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
- Preheat oven to 375°.
- Heat the oil in a big, heavy ovenproof pot over med-high heat.
- When it is hot, add the sirloin cubes and brown on all sides, about 5 minutes.
- Add the garlic, onions, and carrots; cook to soften, about 5 minutes.
- Sprinkle the meat and veggies with the flour and salt and pepper; stir for 1 minute; then add the tomato paste.
- Stir in 1 cup water, the beer, beef stock, and rosemary; bring to a boil.
- Cover the pot and transfer to the oven and bake for 90 minutes.
- When the beef has cooked for 1 hour, place the potatoes in a pot with water to cover.
- Bring to a boil; salt the water, then reduce the heat and simmer until the potatoes are fork tender, 15-17 minutes.
- Drain the potatoes and return to the hot pot; add the butter, half-and-half, and mustard; mash to your preferred consistency.
- Serve the beef over the mustard mashed potatoes.
- 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).