Beef Stroganoff with Asparagus

Beef Stoganoff with AsparagusGet ready:

  • 3.5 lb  chuck roast, cut into 2-inch cubes
  • 3 celery stalks, diced
  • 2 medium onion, chopped
  • 6 cloves garlic, chopped
  • 6 Tsp olive oil
  • 2 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves
  • 2 12oz bottle dark beer
  • 6 cups beef stock
  • 2 lb baby bella mushrooms, sliced
  • 2.5 lbasparagus, trimmed and cut into 2-inch long pieces
  • 1 cup sour cream
  • Salt an pepper to taste

Now let’s play:

Pat the beef dry and season it with salt and pepper. Heat 4 tablespoons oil in a large dutch oven over high heat. Brown the beef in batches. Lower the heat to medium. Add the onions and cook about 5 minutes. Add garlic and celery, and cook for another 2 minutes. Add thyme, parsley, and bay leaves. Cook for a minute, and then return all the meat to the pot. Cover the meat mix with beer and beef stock. Cook at medium low heat for 1.5-2 hours until beef gets tender. Then turn off the heat, fold in raw mushroom, and let the heat from the beef mix slowly welt down the mushroom. In a separate saute pan, heat up the remaining 2 Tsp olive oil at medium heat. Saute chopped asparagus until tender.  Fold in cooked asparagus and sour cream. Season with salt and pepper to taste, and serve immediately (about 6-8 servings).

After-play thoughts:

The taste of asparagus goes well with this fabulous comfort dinner while turning it healthier. Or, you can replace asparagus with 3 green bell peppers if so desired.

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