Rustic Beef and Potatoes

By Addie

“You can save time and money by doubling the recipe to guarantee enough leftovers for shepherd's pie. Place the extra beef in a casserole, cover with mashed potatoes, and bake at 350°F for about 20 minutes.”

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds chuck roast, cut into 1-inch cubes
• 2 tablespoons Dijon mustard
• 1 medium onion, chopped
• 1 clove garlic, minced
• 6 small russet potatoes, quartered
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can beer or 1 cup beef broth

Preparation

Step 1

Heat oil in a large skillet over medium-high heat. Add beef; stir in mustard. Cook beef, stirring occasionally, until browned, about 10 minutes.


Remove beef from skillet. Add onion and garlic. Cook until tender, about 5 minutes.


Return beef to skillet. Add potatoes, salt, pepper and beer; mix well.


Cover pan; simmer until beef is tender, about 45 minutes. Uncover; increase heat to high. Boil until sauce is thickened. Divide beef and potatoes among serving bowls.



NOTE:

Use a food processor or mini chopper to chop the onion and garlic at the same time.