Beer-Braised Beef with Onion, Carrot, and Turnips

Beer-Braised Beef with Onion, Carrot, and Turnips
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (1-pound) boneless chuck roast, trimmed
  • 1 bay leaf
  • 9 ounces small turnips, peeled and cut into wedges
  • 3 carrots, peeled and cut diagonally into 1/2-inch-thick slices
  • 3 carrots, peeled and cut diagonally into 1/2-inch-thick slices
  • 1 cup fat-free, less-sodium beef broth
  • 1 teaspoon salt, divided
  • + 19 more ingredients
    • 1 cup fat-free, less-sodium beef broth
    • 1 (1-pound) boneless chuck roast, trimmed
    • 1 teaspoon salt, divided
    • ¼ cup chopped fresh flat-leaf parsley
    • 4 garlic cloves, crushed
    • 4 garlic cloves, crushed
    • ½ teaspoon black pepper
    • ½ teaspoon black pepper
    • 1 ½ tablespoons canola oil
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 bay leaf
    • 9 ounces small turnips, peeled and cut into wedges
    • 1 medium onion, peeled and cut into wedges
    • 1 medium onion, peeled and cut into wedges
    • 1 (12-ounce) dark beer
    • 1 (12-ounce) dark beer
    • 1 ½ tablespoons canola oil
    • 3 tablespoons all-purpose flour
    • 3 tablespoons all-purpose flour

1. Preheat oven to 300°. 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 teaspoon salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth and next 3 ingredients (throu...

View full recipe at My Recipes

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