Minute steaks cooked in a flavourful stock and beer make an economical meal of meat that is tender enough to cut with a fork.
- Portion size 6 servings
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 899 mg
- Protein 40 g
- Calories 384.0
- Total fat 8 g
- Cholesterol 65 mg
- Saturated fat 2 g
- Total carbohydrate 35 g
- Iron 32.0
- Folate 22.0
- Calcium 6.0
- Vitamin A 61.0
- Vitamin C 30.0