Saturday, March 13, 2010

Beer Braised Beef with Onion, Carrot & Turnips

I made this a couple weeks ago for the second time. Last time I used potatoes because I didn't have turnips. It's great either way! Make sure you have some crusty bread to soak up that yummy juice.

3 Tbsp all-purpose flour
1 1/2 Tbsp canola oil
1(1-pound) boneless chuck roast, trimmed
1 tsp salt, divided
1/2 tsp black pepper
1 cup beef broth
4 garlic cloves, crushed
1(12-ounce) dark beer
1bay leaf
3 carrots, peeled & cut diagonally into 1/2 inch-thick slices
9 ounces small turnips, peeled and cut into wedges
1 medium onion, peeled & cut into wedges

1. Preheat oven to 300
2. Place flour in shallow dish. Heat oil in Dutch oven over medium heat. Sprinkle beef evenly on all sides with 1/2 tsp. salt & pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth & next 3 ingredients, scraping pan to remove browned bits; bring to a boil. Cover and bake at 300 for 1 1/2 hours.

Going into the oven!

Turnips are so cute.

Add carrots; cover and cook 25 minutes.

Add remaining 1/2 tsp salt, turnips, and onion; cover and cook an additional 1 hour.

3. Remove beef & vegetables from pan; discard bay leaf. Cover beef mixture. Let cooking liquid stand for 10 minutes. Place a zip-lock 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. Drain Cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat. Serve with beef and vegetables.

Finished product! Yum!

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