BEEF WITH BEER AND MUSTARD MASHED POTATOES

Beef With Beer and Mustard Mashed Potatoes image

Provided by ratherbeswimmin

Categories Meat

Time 2h11m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

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).