Recipe - Stout Hearted Beef With Garlic Mashed Potatoes

1 lg Onion; thinly cut or sliced up
2 Cloves garlic; minced
4 md Carrots; cut One fourth inch thick
One half cup Parsley; finely chopped
1 Bay leaf
One half cup Prunes; pitted
2 pound Beef chuck (boneless and
trimmed of fat), cut into
1" cubes
One fourth cup Allpurpose flour
One fourth teaspoon Pepper
Three fourths cup Stout or dark ale
Garlic Mashed Potatoes
4 lg Russet potatoes; cut into
quarters
4 Cloves garlic; cut or sliced up
2 teaspoon Butter
1/8 teaspoon White pepper; ground
6 tablespoon Lowfat 1% milk

In a 3quart 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 3One half to 4 quart pan.
Add garlic, cover with water. Bring to a boil over high heat; reduce heat
to mediumhigh 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 46 tablespoons of milk, beating until creamy. Season to taste with
salt.

NOTES : This is a wonderful recipethe 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 MCRecipe Digest V1 #882 by MAMacR MAMacR@aol.com on Nov 4,
1997