BEEF AND POTATOES

Cooking Time:  45 Minutes

Make Ahead:  You can prepare this dish
up to 24 hours ahead and refrigerate
until to to reheat and serve.

Serves 6

Serve your favorite vegetables with
this hearty dish for a complete and well
balance meal.

SHOPPING LIST

Chuck Roast, Potatoes, Beer, Oil, Dijon Mustard, Onion, Garlic, Salt, Pepper

INGREDIENTS

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

1. Heat oil in a large skillet over a medium-high heat.  Add beef and stir in mustard.  Cook stirring occasionally until browned (about 10 minutes).
2. Remove the beef from the skillet and add onion and garlic.  Cook until tender (about 5 minutes).
3. Return the beef to the skillet and add potatoes, salt, pepper and beer (or beef broth) and mix well.
4. Cover the pan and simmer until the beef is tender (about 45 minutes).  Uncover and increase the heat to high.  Boil until the sauce is thickened.  Divide the beef and potatoes into individual serving bowls.

VARIATION

You can substitute any beef stew meat for the chuck roast.

EXPRESS COOKING

You can speed up the chopping of the onion and garlic by using a food processor or mini chopper and chop the onion and garlic at the same time.

MONEY SAVING TIPS

You can save both money and time by doubling the recipe to have enough leftovers for a shepherd's pie.  Place the extra beef in a casserole and cover with mashed potatoes.  Bake at 350 degrees for about 20 minutes.

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