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Eating On A Budget Recipe 1/2

Posted by on Jan. 2, 2013 at 2:48 PM
  • 23 Replies

Beer-Braised Beef with Onion, Carrot, and Turnips

                          Beer-Braised Beef with Onion, Carrot, and Turnips Recipe

Ask your butcher to cut a 1-pound roast for you, or buy a larger one (especially if it's on sale) and freeze the rest for later. Use a dark beer that's not too strong; stout will overpower the other ingredients.

Yield: 4 servings (serving size: 3 ounces beef, 1 cup vegetables, and about 1/2 cup cooking liquid)

Price: $2.32 per serving

Ingredients

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

Preparation

  1. 1. Preheat oven to 300°.
  2. 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 (through bay leaf), scraping pan to remove browned 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 teaspoon salt, turnips, and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.
  3. 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 tablespoon parsley.
by on Jan. 2, 2013 at 2:48 PM
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Replies (1-10):
Stevensmomma
by Platinum Member on Jan. 2, 2013 at 3:54 PM

Sounds yummy

angieluvsolivia
by Angie on Jan. 2, 2013 at 3:56 PM

 Sounds good!

wandep
by Pam on Jan. 2, 2013 at 4:12 PM

sounds cool

mamivon2
by Sandra on Jan. 2, 2013 at 5:19 PM

Sounds good.. thank you for sharing

Rushn311
by Ruby Member on Jan. 2, 2013 at 5:20 PM

Looks good!

brownhoney21
by Ruby Member on Jan. 2, 2013 at 5:22 PM

 Sounds good.

tayanddyl
by on Jan. 2, 2013 at 6:13 PM

 Yummy!

Mami2oneboy
by Platinum Member on Jan. 2, 2013 at 6:14 PM
Looks yummy
Posted on CafeMom Mobile
Jukebox_Jenny
by Jenny on Jan. 2, 2013 at 6:14 PM
Mmmmmm
Posted on CafeMom Mobile
maxswolfsuit
by on Jan. 2, 2013 at 6:35 PM

I make more or less the same thing pretty often. It's so good. I serve it over egg noodles. 

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