Clabber Girl Recipes-Beer-Braised Beef with Onion, Carrot and Potatoes
By: Tom McClanahan
Updated: February 22, 2012
Beer-Braised Beef with Onion, Carrot and Potatoes
Yield: 4 servings (serving size: 3 oz. beef, 1 cup vegetables and approx. 1/2 C. cooking liquid)
Ingredients--
3 TBSP all-purpose flour
1-1/2 TBSP canola oil
1 (1 lb.) boneless chuck roast - trimmed
1 tsp. salt - divided
1/2 tsp. black pepper
1 C. fat-free, less sodium beef broth
4 garlic cloves, crushed
1 (12 oz.) dark beer
1 bay leaf
3 carrots, peeled and cut diagonally into 1/2-inch-thick slices
9 oz. potatoes, peeled and cut into wedges
1 medium onion, peeled and cut into wedges
1/4 C. chopped fresh flat-leaf parsley
1. Preheat oven to 300 degrees
2. Place flour in a shallow dish. Heat oil in a Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 tsp. salt and pepper: dredge in flour. Add beef to pan; cook 10 minutes, turning to brown all sides. Add broth and next three ingredients (through bay leaf), scraping pan to remove browned bits; bring to boil. Cover and bake at 300 degrees for 1-1/2 hours. Add carrots, cover and cook 25 minutes. Add remaining 1/2 tsp. salt, potatoes and onion, cover and cook an additional 1 hour and five minutes or until vegetables are tender and beef is fork-tender.
3. Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 TBSP parsley.
Yield: 4 servings (serving size: 3 oz. beef, 1 cup vegetables and approx. 1/2 C. cooking liquid)
Ingredients--
3 TBSP all-purpose flour
1-1/2 TBSP canola oil
1 (1 lb.) boneless chuck roast - trimmed
1 tsp. salt - divided
1/2 tsp. black pepper
1 C. fat-free, less sodium beef broth
4 garlic cloves, crushed
1 (12 oz.) dark beer
1 bay leaf
3 carrots, peeled and cut diagonally into 1/2-inch-thick slices
9 oz. potatoes, peeled and cut into wedges
1 medium onion, peeled and cut into wedges
1/4 C. chopped fresh flat-leaf parsley
1. Preheat oven to 300 degrees
2. Place flour in a shallow dish. Heat oil in a Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 tsp. salt and pepper: dredge in flour. Add beef to pan; cook 10 minutes, turning to brown all sides. Add broth and next three ingredients (through bay leaf), scraping pan to remove browned bits; bring to boil. Cover and bake at 300 degrees for 1-1/2 hours. Add carrots, cover and cook 25 minutes. Add remaining 1/2 tsp. salt, potatoes and onion, cover and cook an additional 1 hour and five minutes or until vegetables are tender and beef is fork-tender.
3. Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 TBSP parsley.
