Beer Braised Beef

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 2 lbs bottom blade boneless pot roast trimmed and cut into 1-1/2-inch (4 cm) cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 cup sodium-reduced beef broth
  • 2 sliced bacon chopped
  • 3 onions sliced
  • 1 tablespoon packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 1/4 cup beer dark or amber
  • 2 bay leaves
  • 1 pinch dried thyme
  • 1 slice light rye bread
  • 1 tablespoon grainy mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons minced fresh parsley

Method

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.

Nutritional facts Per serving: about

  • Sodium 713 mg
  • Protein 41 g
  • Calories 451.0
  • Total fat 22 g
  • Cholesterol 108 mg
  • Saturated fat 8 g
  • Total carbohydrate 17 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beer Braised Beef