Categories: Beef
Ingredients
- Steak:
- 1 1/2 lbs boneless chuck steak, trimmed
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 2 tsp olive oil
- 1 1/2 cups finely chopped onion
- 1/2 cup chopped carrot
- 1/2 cup fat-free, less-sodium chicken broth, divided
- 1 tsp dark brown sugar
- 1 tsp chopped fresh rosemary
- 1 garlic clove, minced
- 2 bay leaves
- 1 (12-ounce) bottle Guinness Stout
- Potatoes:
- 2 lbs peeled baking potatoes, quartered
- 2 Tbsp butter
- 1/2 cup fat-free milk
- 1/4 cup finely chopped green onions
- 1/4 cup reduced-fat sour cream
- 2 Tbsp prepared horseradish
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Directions
-
To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
-
To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
-
Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.