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.

Get ready:

• 6 pound coarsely ground beef chuck, seasoned with salt and pepper
• 5 Tsp olive oil
• 3 medium yellow onion, chopped
• 10 clove garlic, minced
• 2 large jalapeno pepper, halved, seeded chopped
• 4 Tsp chili powder
• 2 Tsp ground coriander
• 1 Tsp ground cumin
• 1 Tsp sweet paprika
• 1 Tsp dried oregano
• 1 Tsp dried thyme leaves
• 1 Tsp dried sage leaves
• 1/4 tsp ground cinnamon
• 1 tsp sugar
• 1 12 oz bottle dark beer
• 4 cups homemade chicken stock
• 3 (16 ounce) can crushed tomatoes
• 2 (15.5 ounce) cans black beans, drained and rinsed
• 2 (15.5 ounce) cans dark red kidney beans, drained and rinsed
• 1 (15.5 ounce) cans light red kidney beans, drained and rinsed
• 1 (15.5 ounce) cans pinto beans, drained and rinsed
• salt and pepper to taste
• shredded cheddar for garnish

Now let’s play:

Heat up 2 Tsp olive oil in a 7-qt or larger dutch oven and brown half of the grounded beef for 5 minutes. Drain and set aside. Repeat with the rest of the meat. Add the remaining 1 Tsp olive oil and a pinch of salt. Saute onion for 5 minutes. Add garlic and jalapeno pepper. Saute for another 3 minutes. Stir in chili powder, ground coriander, ground cumin, sweet paprika, dried oregano, dried thyme leaves,  dried sage leaves, ground cinnamon, and sugar. Cook for 5 minutes. Add beer and chicken stock. Add back browned grounded beef. Stir to combine. Bring to boil and simmer for 20 minutes. Add tomatoes and beans. Simmer for another 15 minutes. Garnish with cheddar cheese and serve (about 8-10 servings).

After-play thoughts:

This receipt is perfect for friends gathering, cold day dinner, and brown-bagged lunch since it re-heats excellently.