Beer Braised Beef
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 451 |
| pro | 41 g |
| total fat | 22 g |
| sat. fat | 8 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 108 mg |
| sodium | 713 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 29 |
| vit A | 2 |
| vit C | 5 |
| folate | 11 |
Ingredients
- 2 lb bottom blade boneless pot roast, trimmed and cut into 1-1/2-inch (4 cm) cubes
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 1 cup sodium-reduced beef broth
- 2 sliced bacon, chopped
- 3 onions, sliced
- 1 tbsp packed brown sugar
- 1 tbsp cider vinegar
- 1-1/4 cups beer, dark or amber
- 2 bay leaves
- 1 pinch dried thyme
- 1 slice light rye bread
- 1 tbsp grainy mustard or Dijon mustard
- 2 tbsp minced fresh parsley
Preparation
Sprinkle beef with salt and pepper. In Dutch oven, heat 1 tbsp (15 mL) of the vegetable oil over medium-high heat; brown beef, in batches. Remove to bowl.
Add 1/4 cup (50 mL) of the broth to pan, scraping up brown bits; add to bowl. Fry bacon; with slotted spoon, add to bowl.
Add remaining oil to pan; cook onions over medium heat, stirring often, until golden, 10 to 15 minutes. Stir in sugar and vinegar until sugar is melted.
Add remaining stock, beer, bay leaves, thyme and 1 cup (250 mL) water, scraping up brown bits. Return beef mixture to pan; bring to boil.
Cut off bread crust; spread bread with mustard; float, mustard side down, on stew. Reduce heat to low; cover and simmer for 1-1/4 hours.
Break up bread, stirring into sauce. Simmer, covered, until thickened and beef is tender, about 15 minutes. Discard bay leaves. Stir in parsley.
Add 1/4 cup (50 mL) of the broth to pan, scraping up brown bits; add to bowl. Fry bacon; with slotted spoon, add to bowl.
Add remaining oil to pan; cook onions over medium heat, stirring often, until golden, 10 to 15 minutes. Stir in sugar and vinegar until sugar is melted.
Add remaining stock, beer, bay leaves, thyme and 1 cup (250 mL) water, scraping up brown bits. Return beef mixture to pan; bring to boil.
Cut off bread crust; spread bread with mustard; float, mustard side down, on stew. Reduce heat to low; cover and simmer for 1-1/4 hours.
Break up bread, stirring into sauce. Simmer, covered, until thickened and beef is tender, about 15 minutes. Discard bay leaves. Stir in parsley.
Source : Canadian Living Magazine: October 2009
- Keywords : Main Course; Dinner; Simmer; Beef; Beer; Beef broth;
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