Beer-Simmered Steaks Beer-Simmered Steaks

Author: Canadian Living

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
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Beer-Simmered Steaks