Beef & Beer Stew recipe - Every Day with Rachael Ray

EIGHT SERVINGS
Prep Time: 30 min
Cook Time: 3 hr (plus resting)

5 pounds beef brisket, cut into 2-inch cubes Salt and pepper 1 stick (4 ounces) butter 4 pounds onions, sliced 6 tablespoons flour One 12-ounce bottle dark beer 3 cups beef broth 3 pounds yellow-fleshed potatoes, such as yukon gold, peeled and quartered 1 cup milk

1. Preheat the oven to 325°. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook for 8 minutes; transfer to a large Dutch oven and reserve the skillet.
2. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth.
3. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes.
4. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

Beef Samosas

Add curry powder and peas to chopped Beef & Beer Stew; stuff into a pocket of refrigerated biscuit dough and bake until golden.



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RECIPES

Beef & Beer Stew