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Beer Braised Beef with
Fall Vegetables

Posted by Denise on February 6, 2013

beer braised beef on plate 1
This is a big bowl 'o' love. Tender and tasty, the meat falls apart and the veggies get perfectly cooked.

We are always looking for great one-pot meals and a recipe in the Cooking Light Weeknight One-Dish Meals cookbook gave us the foundation for this recipe. A lean chuck roast braises alongside onions, carrots and turnips in a garlicky beer broth to make a flavor-filled one-pot comfort meal. It makes a lick-your-bowl-clean stew that you won’t be able to resist.

One of the great things about this recipe is that I finally cooked turnips! Ok, so they cooked in with the rest of the ingredients but I did cook them and they were delicious. Yes, I’m sorta proud. I’ve always liked turnips and wanted to use them in a recipe, but since I had never worked with them before I was nervous to try. Yeah, I know, I’m a wimp sometimes. I hate to ruin good ingredients by not knowing what to do with them. This was such an easy way to try them that it seems nearly foolproof. 

We use a little flour to coat the chuck roast to get a good brown on both sides of the meat. The type of beer you use will make a difference in the flavor of the stew. We really liked using a dark beer to give the broth deeper flavor. It complements the rich beef notes in the stew.

Please make sure you plan ahead. This meal cooks for over 3 hours, plus time for the fat to be drained out of the broth for a total of about 3 ½ hours of time. But it’s worth it and most of the time you can be doing other things because the oven is doing all of the work.

 

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Beer Braised Beef with Fall Vegetables

 

 beer braised beef with fall veg ingredients

 Crock Pot Spicy Asian-style Wings ingredients

 

 

 

Makes 3 to 4 servings

Ingredients

3

tablespoons all-purpose flour

1 ½

tablespoon canola oil

1

pound chuck roast, trimmed

1

teaspoon salt

½

teaspoon freshly ground black pepper

1

cup fat-free lower sodium beef broth

4

garlic cloves, pressed

1

12 ounce bottle of dark beer

2

Bay leaves

3

large carrots, cut into ½ “ thick rounds

2

turnips, peeled and cut into ¾” chunks

1

medium onion, peeled and cut into thick wedges

¼

cup chopped fresh flat-leaf parsley

 

Instructions

 

1.     Preheat the oven to 300o F. Spread the flour into a shallow dish. Heat the oil in a Dutch oven over medium high heat. Salt and pepper both sides of the meat, then dredge it in the flour also on both sides.

 

beer braised beef flouring meat

 

 

2.     Place the floured meat in the hot pan and brown it on both sides, about 5 minutes per side. Add the beef broth, garlic, beer and Bay leaves to the pot. Stir the ingredients together making sure to scrape the tasty bits from the bottom of the pan to get it into the braising liquid. Bring it to a boil then cover the pan and transfer it to the oven. Bake for 1 ½ hours.

 

beer braised beef pour the beer into the pot

 

 

3.     Remove the lid and add the carrots to the pot. Put the lid back on and bake for another 25 minutes.

 

4.     Remove the lid and add the turnips and onion. Cover the pan and cook for an additional 65 minutes, until the meat and the vegetables are tender. Remove the meat and the vegetables from the pan and cover them to keep them warm.

 

beer braised beef adding veg

 

beer braised beef done cooking

 

 

5.     After letting the liquid set for about 10 minutes, drain the liquid into a heat-proof container and let set for another 10 minutes to allow the fat to rise to the top. This cool hint came from the Cooking Light Weeknight One-Dish Meals cookbook: Put a large zip-top bag into the heat-proof container before pouring the liquid into it. Allow the liquid to sit in the bag for 10 minutes so the fat rises to the top. Seal the top of the bag and holding it upright by the zipped top, carefully clip one of the bottom corners of the bag and drain the liquid into a medium bowl, stopping the flow before the fat gets to the opening to keep it out of the liquid. Discard the fat.

 

6.     Gently break the meat up with a fork into bite-sized chunks and divide the meat and veggies evenly into single serving bowls. Pour approximately ¼ cup of the liquid into each bowls. Sprinkle the parsley over the top of each serving. Enjoy!

 

beer braised beef in bowl 2 

 

 

beer braised beef in bowl3
 

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