Lunch: Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes

After an initial braising, cook this tasty meal low and slow while you wait in mounting (and mouthwatering) anticipation. Horseradish Mashed Potatoes have a kick that pairs beautifully with the Guinness-braised meat.

Ingredients

1 1/2 lb. boneless chuck steak
1/2 tsp. Freshly ground black pepper
1/4 tsp. salt
2 tsp. olive oil
1 1/2 c. finely chopped onion
1/2 c. chopped carrot
1/2 c. fat-free, less-sodium chicken broth
1 tsp. dark brown sugar
1 tsp. chopped fresh rosemary
1 package presliced mushrooms
1 clove garlic
2 bay leaves
1 bottle Guinness Stout

Instructions

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.