How to make it

  • Cut beef into 4 pieces
  • Heat oil and 1 tbls. butter in Dutch oven
  • Brown meat on all sides and remove from pan and set aside
  • Add pearl onions to pan and brown 3 to 4 minutes
  • Return steak to pot, pour in stout and beef stock, and salt and pepper
  • Add bouquet garni and sliced potatoes
  • Cover and simmer over low heat 1 hour.
  • Add mushrooms, cover and simmer 30 minutes
  • Remove meat and vegetables with slotted spoon and place on deep-rimmed serving platter
  • Put liquid aside
  • Cover meat and vegetables with foil and keep in oven at 200
  • Melt remaining butter in saucepan and add flour to make roux
  • Cook until bubbly and golden, whisking constantly
  • Slowly stir in cooking liquid and cook until thickened
  • Whisk in mustard
  • Pour over meat and vegetables

Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    All I can say is, delicious! Love cooking with stout and I know this will be great with beef and cabbage!
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