Ingredients Jump to Instructions ↓

  1. 1-1/4 pounds lean ground beef chuck

  2. 1/4 cup all-purpose flour

  3. 3 tablespoons unsalted butter or margarine

  4. 2 cups fresh or frozen chopped onions (2 medium-large yellow onions)

  5. 2 large garlic cloves, minced

  6. 2 (3-inch) springs fresh lemon thyme or 1/2 teaspoon dried thyme, crumbled

  7. 1/4 teaspoon freshly grated nutmeg

  8. 1-1/2 pounds red-skin potatoes, scrubbed and cut into 1-1/2-inch chunks but not peeled

  9. 1 (10-1/2-ounce) can beef consomme

  10. 1 (12-ounce) can beer blended with

  11. 3 tablespoons all-purpose flour

  12. 1 (9-ounce) package frozen asparagus cuts (do not thaw) Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preparation: Shape ground chuck into large flat patty and dredge both sides well in flour. Heat butter in medium-size Dutch oven over high heat 1 minute. Add ground beef patty and brown 3 minutes on each side. Lift to plate and reserve. Lower heat to moderate; add onions, garlic , thyme , and nutmeg to drippings and saute, stirring often, until onions are golden, about three minutes. Add potatoes and consommé, bring to a gentle boil, set lid on askew, and cook 15 minutes. Add beer mixture and cook, stirring often, until liquid thickens slightly, 3 to 5 minutes. Add meat, breaking into largish clumps, cover, and cook 10 minutes more. Add asparagus and cook, breaking up frozen clumps, until potatoes are tender and meat shows no signs of pink, 7 to 10 minutes more. Remove thyme sprigs. Season to taste with salt and pepper . Ladle into heated soup plates, and serve. Yield: 6 servings Source: Dinners in a Dish or a Dash by Jean Anderson (William Morrow and Co.) Reprinted with permission.


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