Stout Hearted Beef with Garlic Mashed Potatoes

Course : Crockpot
Serves: 6
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1 large onion -- thinly sliced
2 cloves garlic -- minced
4 medium carrots -- cut 1/4 inch thick
1/2 cup parsley -- finely chopped
1 piece bay leaf
1/2 cup prunes -- pitted
2 pounds beef chuck (boneless and trimmed of fat) -- cut in 1 inch cubes
1/4 cup all-purpose flour
1/4 teaspoon pepper
3/4 cup stout or dark ale
---Garlic Mashed Potatoes---
4 large russet potatoes -- cut into quarters
4 cloves garlic -- sliced
2 teaspoons butter
1/8 teaspoon white pepper -- ground
6 tablespoons lowfat 1% milk

Preparation / Directions:

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.

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