Stout-Braised Beef

When my husband cooks, he’s phenomenal. In the days leading to Thanksgiving, I’ve been unwilling to cook dinner. It’s almost like the calm before the storm.

Last night he made beef stew.

“Wait!” He says as I take a photo, “I want to garnish it properly.”

Sprinkle sprinkle goes the parsley..

The standing leaf!
Earlier, he gives me a spoonful of gravy and it was overly salty! I yelled, “salt!!” But he fixed it by adding a semi-sliced potato that soaked up the excess and removed the potato before serving. The hearty beef stew was really nice even though he forgot peas. He said I told him we had peas, but I didn’t. The challenge with beer braised beef is that you tend to take sips of beer as you cook! There’s about 3.5 beers in the stew, 1.5lbs of cubed, organic, chuck, 2 carrots, 3 cups of mushrooms, garlic, whole and pearl onions, 1/2 cup of organic wheat flour for dredging, and 2 cups of homemade chicken stock.

He was going to make a beef-Stilton pie, but we were too hungry! Mashed potatoes were a quick fix! His yogurt- mashed potatoes with only a touch of butter was the best I’ve tasted. 😉


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