Stout Hearted Beef With Garlic Mashed Potatoes

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - thinly sliced (large)
2		Garlic - minced
4		Carrots - cut 1/4 inch thick (medium)
1/2 cup	73g / 2.6oz	Parsley - finely chopped
1		Bay leaf
1/2 cup	118ml	Prunes - pitted
2 lbs	908g / 32oz	Beef chuck*
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 teaspoon	1.3ml	Pepper
3/4 cup	177ml	Stout or dark ale
		Garlic Mashed Potatoes
4		Russet potatoes - cut into quarters (large)
4		Garlic - sliced
2 teaspoons	10ml	Butter
1/8 teaspoon	0.6ml	White pepper - ground
6 tablespoons	90ml	Milk

Recipe Instructions

* boneless and trimmed of fat and cut into 1-inch cubes

In a 3-quart or larger electric slow cooker, combine onion, garlic, carrots, parsley, bay leaf, and prunes. Coat beef cubes with flour, then add to cooker and sprinkle with pepper. Pour in stout. Cover and cook and low setting until beef is very tender when pierced (8 to 9 hours).

About 30 minutes before beef is done, prepare Garlic Mashed Potatoes:

Cut potatoes into quarter lengthwise and place in a 3-1/2 to 4 quart pan. Add garlic, cover with water. Bring to a boil over high heat; reduce heat to medium-high and cook, partially covered, until potatoes are very tender when pierced (about 25 minutes). Drain well, then add butter or margarine and ground white pepper. Beat with an electric mixer until smooth; then mix in 4-6 tablespoons of milk, beating until creamy. Season to taste with salt.

NOTES : This is a wonderful recipe--the aroma is delightful. Don't be put off by the prunes in this recipe (and don't leave them out) they add immeasurably to the final taste.

Source:
Sunset Crockery Cookbook

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