Beef & Stout Stew

Of all the differences between Aaron and I, I think the one I am confused by the most is the fact that he does not particularly like pot roast or beef stew. These happen to be two of the most wonderful and comforting foods on the planet, so I just don't get it.

Because of this fact, these are dishes that I don't make often. However, sometimes I just have to. (Sorry, babe.) I've been just pulling out the menu plans from Cooking Light lately, and a couple of weeks ago, this Hearty Beef and Stout Stew was on the menu. So I made it.

I had to leave for book club before dinner, so I left the stew on the stove for Aaron and the kids to eat. (I must confess that I had my doubts as to whether or not he would eat it.) When I got in my car to head home, I was shocked when I checked my phone and had received a text from Aaron: "Best stew I have ever had, only one I have ever liked." Whoa. 

So, needless to say, I'm saving the recipe.

INGREDIENTS
12 oz. boneless beef chuck, trimmed
1/4 tsp. salt
1/4 tsp. black pepper
5 tsp. olive oil
2 cups finely chopped onion
1 1/2 cups (1/4 inch thick) diagonally cut carrots
6 oz. cremini mushrooms, sliced
3 thyme sprigs
1 T. tomato paste
2 tsp. minced garlic
3/4 cup stout beer (such as Guiness)
1 1/2 cups unsalted beef broth
1 T. all purpose flour
1 1/2 tsp. low sodium soy sauce

DIRECTIONS

1. Sprinkle beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add beef to pan, and cook for 3 minutes, browning on all sides. Remove beef from pan. 
2. Add the remaining 2 teaspoons oil to pan, and swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs; sauté for 4 minutes. Add tomato paste and minced garlic; sauté 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits. 
3. Combine beef stock and flour in a small bowl, stirring with a whisk. Add stock mixture to pan. 
4. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme.

SERVINGS 4

Serving 1 cup | Calories 318 | Fat 16.7g | Protein 20.8g | Carbohydrate 18.9g

Pot Roast + Beef and Artichoke Fettucine (2 meals)

These are both delicious and easy meals. Make the pot roast on night one, and then use the leftovers to make the Beef and Artichoke Fettucine the next night!

Pot Roast 
You can use your own recipe if you like or this is the one I used last week

Ingredients

4 lb. Chuck Roast
2 packs of brown gravy mix
1 c. water

Directions

• Place roast in crock pot. 
• Stir 1/2 cup water into each packet of gravy mix and stir. 
• Spread thick gravy mix over roast and cook on low 6-8 hours. 

Reserve 1-1.5 lbs for tomorrow's dinner.

Beef and Artichoke Fettucine

Aaron, who does not really like pot roast (something I will never understand), says this dish makes him look forward to having roast in the future for the leftovers!
Ingredients

8 oz fettucine
6 oz jar marinated artichoke hearts
1/4 c. finely chopped onion
1 c. half and half
1 c. shredded parmesan cheese
2-3 c. chopped roast beef from Meal 1

Directions

• While pasta is cooking, saute onion in 1 T of artichoke oil in large skillet. 
• Cut artichokes into fourths and discard remaining oil. 
• Add to skillet: half and half, cheese, artichoke hearts, and beef. Stir until hot. 
• Drain pasta, return to pot and pour mixture over pasta. Toss. 

Serve with: steamed broccoli and garlic bread.