Tested till perfect Beer-Simmered Steaks

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.

By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 2 lb 2lbinside round fast-fry steakinside round fast-fry steaks
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspvegetable oil
  • 2 2large oniononions, sliced
  • 3 3cloves garlic, minced
  • 3/4 tsp 3/4tspdried thyme
  • 2 2bay leafbay leaves
  • 3 cups 3cupsbeef stock
  • 1 1bottle beerbeers, (or 1-1/3 cups/325 mL beef stock)
  • 1/4 1/4rutabaga
  • 4 4potatopotatoes, peeled and thickly sliced
  • 2 2sliced carrotcarrots
  • 2 2sliced celery stalkcelery stalks
  • 1/3 cup 1/3cupall-purpose flour
  • 2 tbsp 2tbspchopped fresh parsley
  • 1 tsp 1tspcider vinegar
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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.

Nutritional Information Per serving: about

cal 384 pro 40g total fat 8g sat. fat 2g
carb 35g fibre 4g chol 65mg sodium 899mg

% RDI:

calcium 6 iron 32 vit A 61 vit C 30
folate 22
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