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:

• 1/4 lb smoked bacon, cut in chucks
• 2.5lb beef stew meat
• 1 large yellow onion, sliced
• 3 cloves garlic, diced
• 4 cups chicken stock
• 3 14oz cans of tomato sauce
• 2 bay leaves
• 6 large russet potatoes, cut in 1/2 inch wide stripes
• 1.5 lb baby bella mushrooms, sliced
• 1 lb frozen green peas
• salt and pepper

Now let’s play:

Heat up a 7 qt dutch oven w/o the lid on medium high heat. Season stew meat generously with salt and pepper. Sear the meat in batches until gold brown on all sides. Set meat aside. Saute the onion for 5 minutes. Add garlic and saute for another 2 minutes. Put meat back into the dutch oven. Pour in the chicken stock. Scrap off the brown bites on the bottom of the dutch oven with a wooden spoon. Add tomato sauce and bring to boil. Cover with the lid, turn down the heat to medium, and simmer for 2-3 hours until meat is tender but not falling apart. Fold in sliced mushrooms and stir until they are slightly cooked. Fold in the frozen peas and cook through. Serve immediately (6-8 servings).

After-play thoughts:

Baby bella mushroom has more flavor than the white button mushroom, but you can substitute it with the latter if so desired. Also, it’s better not to fold in the peas before mushrooms. Otherwise the peas will be overcooked while the mushrooms are barely cooked.