Beef in Beer Sauce with Mashed Vegetables

Method

1. In a large skillet, melt some butter over medium heat.
2. Add the chopped onion and garlic, sauté until fragrant.
3. Add the beef cubes and brown them on all sides.
4. Stir in the tomato paste and cook for 2 minutes.
5. Pour in the beer and beef stock, bring to a simmer.
6. Cover and let simmer for 1 to 1.5 hours, until the beef is tender.
7. While the beef simmers, prepare the mashed vegetables: boil the potatoes, carrots, and parsnips until tender.
8. Mash the vegetables with butter and a bit of the cooking liquid until smooth.
9. Serve the beef in the sauce with the mashed vegetables on the side.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.