Beef With Beer And Mustard Mashed Potatoes Recipes

BEEF WITH BEER AND MUSTARD MASHED POTATOES

Steps:

• Preheat oven to 375°.
• Heat the oil in a big, heavy ovenproof pot over med-high heat.
• When it is hot, add the sirloin cubes and brown on all sides, about 5 minutes.
• Add the garlic, onions, and carrots; cook to soften, about 5 minutes.
• Sprinkle the meat and veggies with the flour and salt and pepper; stir for 1 minute; then add the tomato paste.
• Stir in 1 cup water, the beer, beef stock, and rosemary; bring to a boil.
• Cover the pot and transfer to the oven and bake for 90 minutes.
• When the beef has cooked for 1 hour, place the potatoes in a pot with water to cover.
• Bring to a boil; salt the water, then reduce the heat and simmer until the potatoes are fork tender, 15-17 minutes.
• Drain the potatoes and return to the hot pot; add the butter, half-and-half, and mustard; mash to your preferred consistency.
• Serve the beef over the mustard mashed potatoes.
• Alternative--serve the stew with crusty bread spread with mustard butter (made by stirring together 3 tablespoons butter and a rounded tablespoon of grainy mustard).

DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)

Steps:

• Season beef pieces with salt and pepper, then dredge in flour. Heat a large skillet (cast iron works super well here - or heat your cast aluminum slow cooker insert if you have one) over MED HIGH heat with olive oil. Shake off excess flour and brown beef in batches (don't overcrowd the pan) for several minutes, until you get a golden brown crust on all sides. Remove beef to plate, and continue with all batches.
• When all beef is browned, add beef broth to skillet and use a wooden spoon to gently loosen the browned bits from the bottom of the skillet.
• To bottom of a 6 quart slow cooker, add sliced onions, minced garlic, beef base, beer, and mustard. Stir together, then pour in beef broth from skillet. Top that with browned beef, thyme sprigs and bay leaves.
• Cover slow cooker and cook on LOW for 8 hours.
• About 20-30 minutes before serving, bring a big pot of water to a boil for the egg noodles. Mix 2 Tbsp flour and 3-4 Tbsp beef broth until no lumps remain. Stir into beef stew in slow cooker. Increase heat to HIGH and cook uncovered for 10-15 minutes.
• Add egg noodles to boiling water and cook according to package directions. Drain and toss with a bit of olive oil or butter to prevent sticking, and a pinch of minced parsley.
• To serve, add some egg noodles to bowl or plate. Top with a few ladles of beef carbonnade and sprinkle with some more minced parsley. Alternatively, add egg noodles to slow cooker and stir it all together, then ladle the egg noodle/beef stew mixture into bowls or onto plates.

MUSTARD MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with the butter and milk, and season with salt and pepper.
• Whip the potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if the potatoes are too dry. Beat in the whole grain mustard, and serve immediately.

BASIC MUSTARD MASH

Steps:

• Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.