1. Preheat oven to 375°. 2. Heat the oil in a big, heavy ovenproof pot over med-high heat. 3. When it is hot, add the sirloin cubes and brown on all sides, about 5 minutes. 4. Add the garlic, onions, and carrots; cook to soften, about 5 minutes. 5. Sprinkle the meat and veggies with the flour and salt and pepper; stir for 1 minute; then add the tomato paste. 6. Stir in 1 cup water, the beer, beef stock, and rosemary; bring to a boil. 7. Cover the pot and transfer to the oven and bake for 90 minutes. 8. When the beef has cooked for 1 hour, place the potatoes in a pot with water to cover. 9. Bring to a boil; salt the water, then reduce the heat and simmer until the potatoes are fork tender, 15-17 minutes. 10. Drain the potatoes and return to the hot pot; add the butter, half-and-half, and mustard; mash to your preferred consistency. 11. Serve the beef over the mustard mashed potatoes. 12. Alternative--serve the stew with crusty bread spread with mustard butter (made by stirring together 3 tablespoons butter and a rounded tablespoon of grainy mustard). ---------------------------------------------------------------------------
Nutrition
Ingredients
