Beer Braised Beef
29 people added this to their Recipe Box
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
-
2 lb (1 kg) bottom blade boneless pot roast, trimmed and cut into 1-1/2-inch (4 cm) cubes
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) sodium-reduced beef broth
2 slices bacon, chopped
3 onions, sliced
1 tbsp (15 mL) each packed brown sugar and cider vinegar
1-1/4 cups (300 mL) dark or amber beer
2 bay leaves
Pinch dried thyme
1 slice light rye bread
1 tbsp (15 mL) grainy or Dijon mustard
2 tbsp (25 mL) 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.
Tags:
Meat-Beef; Meat-Pork; Vegetables; Braise/Pot Roast; Main Course; Beef; Bacon; Onions; Brown sugar; Beer; Bread; Mustard; Parsley;
Source
Canadian Living Magazine: October 2009
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