Wednesday, December 2, 2009

Amber Ale Beef Stew over Garlic Mashed Potatoes

2 pounds lean beef or lamb chunks, cut in smaller pieces
2 medium onions diced
1/2 cup peeled fingerling carrots
1/4 cup frozen green peas
1 cup button mushroom stemmed and cut in quaters
4-5 cloves garlic sliced
2 bay leaves
1 bunch parsley chopped
2 cups beef stock
1 cup amber ale or stout (I used a Chocolate Stout once and it was great!)
1 tbsp butter
1 tbsp flour
1 tsp sugar
olive oil
salt and pepper

Add some olive oil and butter in a large heavy pot with lid. Brown meat on both sides while sprinkling salt, pepper and flour in high heat. Set aside, juice and all. In the same pot, add onions, garlic, carrots, saute for 3-4 minutes. Put back the meat. Add bay leaves and beef stock, bring it to a boil. Add beer. Boil 3-4 minutes. Reduce heat to low and put cover on. Cook for 1 hour. Add peas and mushroom. Cook another hour. The liquid should be significantly reduced and meat be melt-in-your-mouth tender. Garnish with parsley.

Mashed Potatoes:

2 large potatoes peeled cut in quarters
3-4 cloves garlic
1 tbsp butter
2 tbsp milk
salt and pepper

Boil potatoes and garlic 10-15 minutes or until cooked. Drain, mash potatoes and garlic while adding butter, milk, salt and pepper.

Put some mashed potatoes in a bowl and top it with the beer stew. Feeds 3 hungry men or 4-5 normal people.

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