Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes

Ingredients

• Steak:
• 1 ½ pounds boneless chuck steak, trimmed
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• 2 teaspoons olive oil
• 1 ½ cups finely chopped onion
• ½ cup chopped carrot
• ½ cup fat-free, less-sodium chicken broth, divided
• 1 teaspoon dark brown sugar
• 1 teaspoon chopped fresh rosemary
• 1 (8-ounce) package presliced mushrooms
• 1 garlic clove, minced
• 2 bay leaves
• 1 (12-ounce) bottle Guinness Stout
• Potatoes:
• 2 pounds peeled baking potatoes, quartered
• 2 tablespoons butter
• ½ cup fat-free milk
• ¼ cup finely chopped green onions
• ¼ cup reduced-fat sour cream
• 2 tablespoons prepared horseradish
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

1. To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
2. To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
3. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.