| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Soups & ste, Crock pot | 6 | Servings | |
INGREDIENTS
| 1 | lg | Onion; thinly sliced |
| 2 | Cloves garlic; minced | |
| 4 | md | Carrots; cut 1/4 inch thick |
| 1/2 | c | Parsley; finely chopped |
| 1 | Bay leaf | |
| 1/2 | c | Prunes; pitted |
| 2 | lb | Beef chuck (boneless and trimmed of fat), cut into 1" cubes |
| 1/4 | c | All-purpose flour |
| 1/4 | ts | Pepper |
| 3/4 | c | Stout or dark ale -Garlic Mashed Potatoes— |
| 4 | lg | Russet potatoes; cut into quarters |
| 4 | Cloves garlic; sliced | |
| 2 | ts | Butter |
| 1/8 | ts | White pepper; ground |
| 6 | tb | Lowfat 1% milk |
INSTRUCTIONS
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. NOTES : This is a wonderful recipe--the aroma is delightful. Don't be put off by the prunes in this recipe (and don't leave them out) they add immeasurably to the final taste. Recipe by: Sunset Crockery Cookbook Posted to MC-Recipe Digest V1 #882 by MAMacR <MAMacR@aol.com> on Nov 4, 1997
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