Saint Patrick’s day stew and mashed potatoes from Christian Bégin
Prep Time
Cooking Mode
125 mL (½ cup) cup flour
To taste salt and pepper
450 g (1 lb.) lb. beef cubes
15-30 mL (1-2 tbsp.) tbsp. olive oil
20 pearl onions
250 mL (1 cup) cup sliced button mushrooms
15 mL (1 tbsp.) tbsp. maple syrup
250 mL (1 cup) cup black beer
500 mL (2 cups) cup beef broth
30 mL (2 tbsp.) tbsp. tomato paste
15 mL (1 tbsp.) tbsp. fresh thyme
1 bay leaf
8 potatoes, peeled and halved or quartered
30 mL (2 tbsp.) tbsp. butter
60 mL (¼ cup) cup 35% M.F. cream
250 mL (1 cup) cup grated sharp cheddar
To taste salt and pepper
375 g (about ½ bag) oz frozen green peas
125 mL (½ cup) cup flour
To taste salt and pepper
450 g (1 lb.) lb. beef cubes
15-30 mL (1-2 tbsp.) tbsp. olive oil
20 pearl onions
250 mL (1 cup) cup sliced button mushrooms
15 mL (1 tbsp.) tbsp. maple syrup
250 mL (1 cup) cup black beer
500 mL (2 cups) cup beef broth
30 mL (2 tbsp.) tbsp. tomato paste
15 mL (1 tbsp.) tbsp. fresh thyme
1 bay leaf
8 potatoes, peeled and halved or quartered
30 mL (2 tbsp.) tbsp. butter
60 mL (¼ cup) cup 35% M.F. cream
250 mL (1 cup) cup grated sharp cheddar
To taste salt and pepper
375 g (about ½ bag) oz frozen green peas
Directions
1Place flour in a resealable plastic bag, add salt and pepper, and dredge beef cubes in the mixture.
2In a cast-iron Dutch oven or a large, deep skillet, heat some olive oil and brown the pearl onions and mushrooms. Season to taste. When browned, pour in maple syrup and mix well. Set aside.
3In the same skillet, heat oil. Shake beef cubes to remove excess flour and brown them in three batches over medium-high heat, adding more oil if needed. Set aside on a plate.
4Deglaze skillet with beer and reduce by half.
5Pour in beef broth, dissolve the tomato paste in it, and then add the thyme and bay leaf. Add the beef cubes and the reserved onion-mushroom mixture.
6Cover and gently simmer for at least 2 hours.
7Uncover and reduce sauce until thickened, about 30 minutes. Keep warm.
8Cook potatoes in boiling, salted water for 15 to 20 minutes.
9Drain potatoes when cooked.
10Add the butter, cream, cheddar, salt, and pepper to the saucepan and mash potatoes with a potato masher or hand mixer. Set aside.
11Before serving, steam the frozen green peas for 2 to 4 minutes.
12Spoon a generous dollop of mashed potatoes into 4 deep bowls, cover with beef cubes, and top with peas.
13Surround with mushrooms and onions.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note