In a medium size pot, place a knob of butter
the beef until brown. Add the diced vegetables and sweat for 5 minutes. Add the thyme
, rosemary, about half the bottle of beer
and reduce by half. Add the brown sauce and cook for 10 minutes.
Finish the beef
by pouring in the rest of the beer and serve with roasted carrot
potato, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.