How to make it

  • 1. In a large shallow bowl dredge beef in seasoned flour. In a large pan, brown meat in olive oil over medium high heat. Working in batches if necessary to avoid overcrowding. When meat is browned, transfer to a bowl. Saute onions in the same pot, adding stout beer after 2 minutes, and scraping the bits of browned meat off the bottom of the pan. Return the meat to the pan, add 2 teaspoons garlic, then add beef stock, carrots, beef base thyme and sage. Allow to simmer on low for 30-40 minutes. taste for seasoning and adjust. Continue to cook for another 10 minutes.
  • 2. Melt butter with 2 teaspoons garlic in saucepan over low heat. Mash cooked potatoes. Add heavy whipping cream, sour cream, parsley, garlic butter salt and pepper; stir until combined. Set aside.
  • 3. Divide beef mixture into two 8x8 foil baking pans. Divide mashed potatoes evenly over beef mixture. Bake 350 for 15 minutes or until heated through.
  • Freezing Directions:
  • Follow directions through step 3. Cover tightly with foil, label and freeze.
  • Serving Day Directions:
  • Bake at 350 degrees for 45 minutes until heated through.
  • Notes: I would liked to have a little bit more gravy. SO Next time will add 1/4 cup more each of stout, and broth.
  • I DID NOT USE STOUT beef. I couldn't find it. so I used guinness Drought.

Reviews & Comments 1

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  • Semigourmet53 3 years ago
    This is so darned good!! I ate so much that I thought my was gonna burst!
    Was this review helpful? Yes Flag

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