Adapted from the section, ‘Big Pots’ in Sam Sifton’s, See You on Sunday cookbook (pg. 119). 

Feeds a crowd and also freezes well!


4 Tbsp Butter, unsalted

2 Red Onions, diced

4 Garlic cloves, minced

2 Carrots, peeled and chopped

2 Celery Stalks, trimmed and chopped

10 Button Mushrooms, trimmed and sliced

3 lbs Brisket or Stew Meat, cut into bite-sized pieces

Salt & Pepper

1 Rosemary Sprig, fresh

2 Tbsp Flour

2 12 oz cans of Stout (like Maine Beer Company, Fall!)

8 oz Cheddar Cheese, grated


Set oven to 375°F. In a large, oven-safe pan (like Le Creuset!), heat 2 tbsp of butter over low heat. Once melted and beginning to foam, add the onions and garlic. Cook until soft, about 10 min, stirring frequently. 


Add the carrots, celery, mushrooms, and remaining 2 tbsp butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes. 


Season the beef pieces with salt and pepper. Add the beef and rosemary to the pan, then sprinkle the flour on top and cook on high heat, stirring often, for about 5 minutes. 


Add enough stout to just cover the beef. Cover the pan and put it in the oven for 1 ½ hours. Give it a stir and then cook for another hour. If the sauce remains thin, set pot over medium-low heat, remove lid, and reduce the liquid. Season to taste with salt and pepper. Fold in the cheese and stir to combine. Serve with buttered noodles or mashed potatoes (see below for recipe). 

Beef Stew in Le Creuset


Sam Sifton’s Mashed Potatoes Adapted from his book See You on Sunday

These mashed potatoes are a wonderful side to serve with Sam’s Beef Stew. Or serve them with any meat, poultry or fish. There’s nothing better than a spoonful of creamy mashed potatoes with pretty much any meal you make. Sam suggests adding parsnips or celery root for some added sweetness and earthy flavor. (And trust me – you can’t go wrong with roasted garlic…)


This recipe is halved – just double everything for a larger batch.


1½  # Potatoes, Yukon or russet are best

Kosher Salt

2½  T Butter

¼ C Whole milk (use ½ & ½ or cream for creamier potatoes)


Scrub and quarter the potatoes and place them in a large pot, covered with water. (Add your celery root or parsnips here), then add 2 Tablespoons salt.

Bring to a boil over high heat, and simmer until potatoes are soft – about 20 minutes.


While the potatoes are cooking, heat the milk and butter in a small pot. You want it very hot, but don’t let it boil.


When the potatoes are done, drain them really well and return them to the pot. Mash the potatoes until they are smooth, then add about half of the milk and butter. Taste and add salt and black pepper; add more milk and butter if you want smoother potatoes.You can also beat the potatoes with a stand mixer (about 30-45 seconds), but don’t over mix or the starch will make them gluey.


Serve potatoes hot.