Beer-Simmered Steaks
Minute steaks cooked in a flavourful stock and beer make an economical meal of meat that is tender enough to cut with a fork.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 384 |
| pro | 40 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 65 mg |
| sodium | 899 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 32% |
| vit A | 61% |
| vit C | 30% |
| folate | 22% |
Suggested Recipes
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2 lb (1 kg) inside round fast-fry steaks
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) vegetable oil
2 large onions, sliced
3 cloves garlic, minced
3/4 tsp (4 mL) dried thyme
2 bay leaves
3 cups (750 mL) beef stock
1 bottle (341 mL) beer (or 1-1/3 cups/325 mL beef stock)
Quarter rutabaga
4 potatoes, peeled and thickly sliced
2 each carrots and stalks celery, sliced
1/3 cup (75 mL) all-purpose flour
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) cider 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
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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.
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