Monday, July 23, 2007

Cider Beef

Okay, so I'm a little late! I said last night that I would post the recipe for my beef stew so here it is!

Cider Beef with Cheesy Mashed Potatoes


2 tablespoons extra-virgin olive oil
3 tablespoons butter
2 pounds top sirloin, trimmed and cut into 2-inch cubes
Salt and freshly ground black pepper
1 large onion, chopped
4 medium carrots, peeled and chopped
6 tablespoons flour
1 1/2 cups good quality apple cider (the dark cloudy ones always taste the best)
1 can beef consommé
4-5 Idaho potatoes, peeled and chopped
Milk, as desired, for mashing potatoes
½ stick butter
1/4 cup sour cream
2 cups shredded white cheddar cheese (super-aged and super-sharp!)



Preheat oven to 375°F. Place a Dutch oven over medium-high heat. Add EVOO and butter. Season the beef with salt and pepper and add to pot. Brown on all sides, about 6-8 minutes. Add onions and carrots, and cook for 4-5 minutes. Add flour, stir to combine and coat. Add the apple cider and the beef consomm√©, and stir to combine. Bring to a boil, cover and place in the oven for 1 hour. Once the beef is about 3/4 of the way cooked (about 40 minutes after putting it in the oven), place potatoes in a large sauce pot, cover with water by at least 1-2 inches and place over high heat. Once the water comes to a boil, add some salt and cook potatoes until tender. Once the potatoes are tender, drain and return to the pot. Add the milk, sour cream, butter, and the cheese. Smash with a potato masher to desired consistency. Season with salt and freshly ground black pepper. Cover and reserve until you are ready to serve. When the beef is done, remove from the oven and let stand for 10 minutes. To serve, place a spoonful of potatoes in a wide serving bowl. Make a well in the middle of the potatoes and spoon the beef into the center.

This recipe is awesome and actually really simple to make. I got it from the Rachael Ray show's website and have made it tons since then.

Another card to come yet today!

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