Beer-Simmered Steaks

By The Canadian Living Test Kitchen

47 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	384384 cal
pro	40 g40g pro
total fat	8 g8g total fat
sat. fat	2 g2g sat. fat
carb	35 g35g carb
fibre	4 g4g fibre
chol	65 mg65mg chol
sodium	899 mg899mg sodium
% RDI:	-
calcium	66 calcium
iron	3232 iron
vit A	6161 vit A
vit C	3030 vit C
folate	2222 folate

Minute steaks cooked in a flavourful stock and beer make an economical meal of meat that is tender enough to cut with a fork.

Ingredients

2 lb inside round fast-fry steaks 2 2lb lbinside round fast-fry steakinside round fast-fry steaks
1 tsp salt 1 1tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 large onions , sliced2 2large oniononions, sliced
3 cloves garlic , minced3 3cloves garlic, minced
3/4 tsp dried thyme 3/4 3/4tsp tspdried thyme
2 bay leaves 2 2bay leafbay leaves
3 cups beef stock 3 3cups cupsbeef stock
1 1bottle beerbeers, (or 1-1/3 cups/325 mL beef stock)
1/4 rutabaga 1/4 1/4rutabaga
4 potatoes , peeled and thickly sliced4 4potatopotatoes, peeled and thickly sliced
2 sliced carrots 2 2sliced carrotcarrots
2 sliced celery stalks 2 2sliced celery stalkcelery stalks
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 tsp cider vinegar 1 1tsp tspcider vinegar

Preparation

Sprinkle steaks with half each of the salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown steaks, in batches and adding remaining oil as necessary. Remove to plate.

Drain any fat from pan. Add onions, garlic, thyme and remaining salt and pepper; fry until dark golden, about 15 minutes. Return steaks and any accumulated juices to pan. Add bay leaves, stock and beer. Bring to boil; reduce heat, cover and simmer until steaks are tender, about 1-1/2 hours.

Peel and cut rutabaga in half lengthwise; cut crosswise into slices.

Add rutabaga to pan along with potatoes, carrots and celery; cook, covered, until potatoes are tender, about 40 minutes.

In small bowl, whisk flour with 1/3 cup (75 mL) cold water. Stir into stew; cook, stirring, over medium heat until thickened, about 7 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow container until cold. Cover and refrigerate for up to 2 days; reheat.) Stir in parsley and vinegar.

Additional information :

Other Methods
Slow-Cooker Beer-Simmered Steaks: Follow first three paragraphs as directed. Pour into slow-cooker.

Add rutabaga, potatoes, carrots and celery; cover and cook on Low until meat and vegetables are tender, 6 hours.

Whisk flour with 1/3 cup (75 mL) cold water; stir into stew. Cover and cook on High until thickened, about 15 minutes. Stir in parsley and vinegar.

Pressure-Cooker Beer-Simmered Steaks: Using pressure cooker instead of Dutch oven, follow first three paragraphs as directed. Secure lid and bring to High pressure over high heat. Reduce heat to maintain High pressure; cook for 16 minutes. Remove from heat and let pressure release completely, 10 minutes.

Add rutabaga, potatoes, carrots and celery; bring to boil, uncovered, over high heat. Reduce heat and simmer until potatoes are tender, about 35 minutes.

Whisk flour with 1/3 cup (75 mL) cold water; stir into stew and cook over medium heat until thickened, about 5 minutes. Stir in parsley and vinegar.

Tip: To freeze, omit potatoes and freeze for up to 2 weeks. Thaw and reheat while cooking potatoes in boiling salted water until tender, about 25 minutes; drain and add to stew.