Get 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.