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- 2 Tbs. olive oil; more as needed
- Kosher salt and freshly ground black pepper
- 2 lb. beef brisket, cut into 1-inch cubes
- ½ cup chopped shallot
- 1 Tbs. finely chopped fresh rosemary
- 1 Tbs. tomato paste
- 1 Tbs. finely chopped garlic
- ¼ cup Maille Horseradish Dijon Mustard
- 2 bottles brown ale, such as Newcastle
- 1 quart low-sodium beef broth
- 1 lb. peeled rutabaga, cut into 1-inch pieces
- 1 lb. carrots, cut into 1-inch pieces
- 1 lb. parsnips, cut into 1-inch pieces
- 3 Tbs. unsalted butter, softened
- 3 Tbs. all-purpose flour
- 8 oz. green beans, cut into 1½-inch pieces
- 1 Tbs. finely chopped fresh flat-leaf parsley
- Heat the oil in a 7- or 8-quart pot or Dutch oven over medium-high heat.
- Pat the meat dry and season generously with salt and pepper.
- Arrange about one-third of the beef cubes in a sparse single layer in the pot to brown.
- Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes.
- Transfer to a large plate, and brown the remaining beef in two more batches, adding more oil if needed.
- When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary.
- Set the pot over medium-high heat, add the shallot and rosemary, and sauté until the shallot begins to soften, about 2 minutes.
- Add the tomato paste, garlic, and Horseradish mustard, stirring to incorporate, and sauté for another 30 seconds.
- Add ½ cup ale to the pot, stirring and scraping the bottom of the pot with a wooden spoon to dislodge the caramelized drippings, then add the remaining ale and the broth.
- Return the meat to the pot and bring the stew to a boil, then lower the heat, cover, and continue to cook for about 1 hour, until the meat is tender.
- Add the rutabaga, carrots, and parsnips, and cook until the vegetables are tender, another 20 to 25 minutes.
- In a small bowl, combine the butter and flour until fully blended. Add the mixture by the tablespoonful to the stew, and continue to cook until slightly thickened.
- Add the green beans and cook for another 3 to 5 minutes, until crisp-tender.
- Season to taste with salt and pepper, stir in the parsley, and serve.