Beer and Mustard Beef Stew

Ingredients:

2 lbs. Chuck Roast, cut into 1 inch cubes

2 Large Onions, chopped

1 clove garlic, diced

4 tablespoons butter, split

24 oz beer (dark beer)

2 cups beef stock

16 oz mustard

6 large carrots, peeled and cut into half-moon slices

1 lb. Portobello mushrooms, sliced

2 tbl. smoked paprika

1 tbl. cumin

1 tsp. cayenne pepper

Cilantro, for garnish

Oil

salt and pepper to taste

Preparation:

1. Place cubed beef in a bowl and cover with olive oil. Season generously with salt and pepper. In a stock pot, add half the butter. Once melted add the onions, cook 5 minutes and then add the garlic. Saute for approx 10 minutes until translucent but not browned. Add 12 oz beer.

2. Heat oil in a cast iron pan. Once hot, place 1/2 of the beef into and sear on all sides. Transfer to the stock pot and repeat with remaining beef. De-glaze pan with remaining 12oz of beer and add to stock pot.

3. Combine seasonings, beef stock, and mustard in the stock pot and stir. Bring to a boil and reduce heat. Simmer for approximately an hour to an hour. Add carrots and cook for an additional 30 minutes.

4. When carrots are added, melt the remaining butter in a saute pan and add the mushrooms. Saute until browned. Stir into the stew and simmer for 5 minutes.

5. Garnish with cilantro and serve!