Beef and Stout Stew Over Mashed Potatoes

Name: Beef and Stout Stew Over Mashed Potatoes
Yield: 4
Ingredients: For the Stew:; 2 Tbsp olive oil; 1 1/2 pound grass-fed stewing beef, ideally pre-cut into medium chunks; 1 medium-large onion, chopped; 2 large cloves chopped garlic; 5 carrots, chopped in medium chunks; 1 pound cremini or white button mushrooms; 2 Tbsp flour; 1 12-oz bottle of dark stout (such as Guinness); 1 tbsp tomato paste; 2 cups vegetable or meat stock (I use homemade beef bone broth); 2 whole sprigs of fresh thyme (or 1/2 tsp dry thyme); 1 tsp sugar; 1/2 tsp salt; 1/8 tsp black pepper; For the Mashed Potatoes:; 2 pounds good mashing potatoes, preferably Russets or Yukon Gold; 1/4 cup (1/2 stick) butter; About 1 cup milk or cream; Salt and pepper to taste

Beef and Stout Stew Over Mashed Potatoes was pinched from <a href="http://www.pbs.org/food/kitchen-vignettes/beef-stout-stew-mashed-potatoes/" target="_blank">www.pbs.org.</a>

"For classic British pub fare, try Aube Giroux's beef and stout stew recipe featured on the Kitchen Vignettes blog...."

INGREDIENTS

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For the Stew:

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2 Tbsp olive oil

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1 1/2 pound grass-fed stewing beef, ideally pre-cut into medium chunks

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1 medium-large onion, chopped

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2 large cloves chopped garlic

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5 carrots, chopped in medium chunks

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1 pound cremini or white button mushrooms

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2 Tbsp flour

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1 12-oz bottle of dark stout (such as Guinness)

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1 tbsp tomato paste

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2 cups vegetable or meat stock (I use homemade beef bone broth)

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2 whole sprigs of fresh thyme (or 1/2 tsp dry thyme)

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1 tsp sugar

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1/2 tsp salt

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1/8 tsp black pepper

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For the Mashed Potatoes:

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2 pounds good mashing potatoes, preferably Russets or Yukon Gold

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1/4 cup (1/2 stick) butter

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About 1 cup milk or cream

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Salt and pepper to taste

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