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Hearty Beef & Stout Stew with Kale Mashed Potatoes Recipe

   
 

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     Hearty Beef & Stout Stew with Kale Mashed Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
12 ounces boneless beef chuck, trimmed and thinly sliced
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
5 teaspoon olive oil, divided
2 cups of pearl onions (frozen preferably)
1 1/2 cups of diagonally cut carrots about 1/4-inch thick
2 cups (6 ounces) of cremini mushrooms, sliced (you can purchase pre-sliced)
3 fresh thyme sprigs
1 Tablespoon of tomato paste
 
2 teaspoon minced garlic
3/4 cup stout beer (such as Guinness)
1 1/2 cups of unsalted beef stock
1 tablespoons all-purpose flour
1 1/2 teaspoons lower-sodium soy sauce

Instructions
Sprinkle beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add beef to pan, and cook for 3 minutes, browning on all sides. Remove beef from pan. Add the remaining 2 teaspoons oil to pan, and swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs; sauté for 4 minutes. Add tomato paste and minced garlic; sauté 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits. Combine beef stock and flour in a small bowl, stirring with a whisk. Add stock mixture to pan. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme.
Serve with/over hearty Kale Mashed Potatoes (recipe below)-
2 cups frozen mashed potatoes (such as Ore-Ida Steam n' Mash) 1 tablespoon butter 2 cups sliced Lacinato kale 1/4 cup sliced green onions 1/2 cup 2% milk 1/2 teaspoon pepper Cook mashed potatoes according to package directions. Melt butter in a large skillet over medium heat. Add kale and green onions; sauté 1 minute. Stir in milk and pepper. Add kale to potatoes; stir to combine.


Originally Submitted
12/17/2019





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