Beef With Beer and Mustard Mashed Potatoes

Rachael Ray's Big Orange Book

• Ready In: 2 hrs 11 mins
• Serves: 4

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).