Serves about 6
3 tbs olive oil
1 tbs unsalted butter
1 1/2 pounds cubed beef chuck or round
6 small Yukon gold potatoes, skin on, cleaned & quartered
1 Spanish onion, cut into 1" pieces
3 cloves garlic chopped
1 cup of carrots, cut into 1" pieces
1 (32oz) container organic beef stock
1 liter of Guinness beer
1 can of cream of mushroom soup
1 (8oz) container of frozen peas
1/2 cup mushrooms (optional)
Black pepper
Onion Powder
Garlic Powder
1 tbs 'gravy master' (optional)
Fresh parsley, thyme, rosemary, oregano, sage
2 tbs corn starch
kosher salt
Season beef with salt and pepper. Heat large pot on medium-high heat with a couple of tbs olive oil. Sear beef on all sides until brown but not cooked well done. Remove meat from pot to rest. Reduce heat to medium Add more olive oil to pan and butter. Cook onion until soft and lightly brown. Add garlic and carrots. Saute for about 3 minutes stirring occasionally. Pour in beef stock, beer, and mushroom soup mix. Stir together. Add beef, potatoes, and season with herbs and spices. Bring to a boil. Reduce heat and stir. Add peas and optional mushrooms. If stock is too watery for your taste, thicken with corn starch mixed with 1/4 cup cold water. Cover and simmer for at least 30-45 minutes before serving. Enjoy with a buttery biscuit or dinner roll.
Note: Gravy master is very salty and not necessary especially if on a low sodium diet. Otherwise it adds that 'missing ingredient' when used lightly.
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