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Beef And Potatoes In Stout Recipe


Beef And Potatoes In Stout Recipe
Add Step-by-Step Photos 		Wynnebaer / All my dishes
9 months, 1 week ago
Love this with a side of sauteed cabbage
Prep:15m Cook:90m Servings:4

Wynnebaer

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Ingredients
  • 1-1 1/2 lb. Chuck roast
  • 1 tbls.olive oil
  • 2 tbls. butter, divided
  • 8 oz. bag frozen pearl onions
  • 3/4 cup stout
  • 1 1/4 cups beef broth
  • Salt and pepper, to taste
  • 1 bouquet garni (a couple sprigs of fresh parsley,
  • thyme, and bay leaf, bundled in cheesecloth)
  • 1 1/2 lbs. potatoes, cut into thick slices
  • 8 oz. white mushrooms, sliced
  • 1 tbls. flour
  • 1 tsp. brown mustard

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

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Comments

juels 9 months, 1 week ago 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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