INGREDIENTS
1 clove
Garlic
4
lbs Russet potatoes
1
Shallot
3 cups
Cheddar cheese curds
3 1/2 cups
Beef stock, low sodium
1 tbsp
Balsamic vinegar
2 tbsp
Ketchup
2 tsp
Worcestershire sauce
1/4 cup
Flour
1
Salt and pepper
1
Canola oil
4 tbsp
Butter, unsalted
2
Of your favorite beers
1/2 cup
Stout beer