1/2 cup fat-free, less-sodium chicken broth, divided
1 teaspoon dark brown sugar
1 teaspoon chopped fresh rosemary
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
2 bay leaves
1 (12-ounce) bottle Guinness Stout
2 pounds peeled baking potatoes, quartered
2 tablespoons butter
1/2 cup fat-free milk
1/4 cup finely chopped green onions
1/4 cup reduced-fat sour cream
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
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, mushrooms, 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.
Followed ingredient list. Trimmed and cut chuck into 2"-3" pieces, dredged in flour and browned. Subbed broth, pouring from an open beef box rather than cracking a chicken box for just 1/2cup. Slow simmered much longer than 1.5 hours, until chuck was tender. Made the horseradish potatoes to recipe. Served with CL's brussels sprouts/bacon/shallots. Pretty good cold-weather supper.
My family strongly disliked the potatoes - I think we are just not fond of horseradish. So I will not make those again. As for the meat- we could not detect the beer and it was expensive to buy Guinness just for one dinner since we don't usually drink it. We definitely enjoyed the steaks, I just think the cost out weighs the taste so we will probably not make this unless I have Stout already in the house.
In summary, will keep the steak recipe and toss the mashed potatoes