Beef and Potatoes
Serves 6 Prep Time 30 minutes | Cook Time 3 hours
Ingredients
¼ cup Vegetable oil
1.5 kg Beef chuck, cubed into 3-4 cm cubes
¼ cup All-purpose flour
Kosher salt and freshly cracked black pepper
5 Cloves garlic, peeled and crushed
3 Onions, peeled and cut into large cubes
¼ cup Tomato paste
10 cups Beef stock
1 tbsp Worcestershire sauce
1 Stalk of rosemary
2 Stalks of thyme
3 Bay leaves
4 Large Yukon gold potatoes, cut into large cubes
Instructions
- Coat the beef cubes in flour and a generous amount of salt and pepper.
- In a large Dutch oven, heat some of the oil over medium high heat and brown the beef cubes in batches, being careful not to over crowd the pot.
- Remove the beef from the oil, and add the garlic and onions, stirring frequently until they begin to brown, about 5-10 minutes.
- Add the tomato paste and cook for another 2-3 minutes until it begins to lightly brown.
- Add the beef stock, Worcestershire sauce, rosemary, thyme and bay leaves.
- Bring to a boil and then reduce heat to low. Simmer, partly covered for 1½ to 2 hours until the beef is tender.
- Remove the lid, add the potatoes and cook for an additional 30-40 minutes until tender, and the liquid has reduced. Season again with salt and pepper to taste.
- Remove the bay leaves, thyme and rosemary sprigs and serve.
© 2015-2016 Molson Coors Canada, for more beer & food pairings visit www.brewsandbites.ca.
Suggested Pairings: You can have a lot of fun pairing this dish with the best beer style for you and your guests. Try a robust style brown ale or a bold style pale ale or IPA, depending on your preferences.
What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.
