Beer-Braised Beef with Onion, Carrot and Turnip
judy
ingredients
- 3 Tbs. Flour
- 1 1/2 Tbs oil
- 1 Lb. boneless chuck roast (trimmed)
- 1 Tsp. salt (divided)
- 1/2 tsp. black pepper
- 1 Cup beef broth
- 4 Cloves garlic , crushed
- 12 oz. black beer (not too strong)
- 1 Bay leaf
- 3 carrots peeled and cut diagonally in 1 1/2 inch slices
- 9 Oz. small turnips, peeled and cut into wedges
- 1 medium onion peeled and cut into wedges
- 1/4 cup fresh flat leaf parsley
directions
- 1
Preheat oven to 300°.
- 2
Place flour in shallow dish. Heat oil in a dutch oven over medium heat. Sprinkle beef evenly on all sides with 1/2 tsp. salt and pepper and dredge in flour. Add beef to pan; cook 10 minutes turning to brown on both sides. Add broth and next three ingredients(through bay leaf), scraping pan to remove brown bits; bring to a boil. Cover and bake at 300° for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 tsp. salt, turnips, and onion; cover and cookan additional 1 hour and 5 minutes until vegetables are tender and beef is soft.
- 3
Remove beef and vegetables from pan. Discard bay leaf. Cover beef mixture and keep warm. Let liquid cool, skim fat off top and serve with meet and vegetables. Sprinkle with parsley.
Source: judy
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