Tuesday, October 25, 2011

Beer Braised Beef With Fall Vegetables

Juicy and full of flavor!

serves 8 ( 8 points + )

  • 2.5 lb. boneless beef chuck roast, trimmed
  • 1-½ T. canola oil
  • 3 T. flour
  • salt and pepper to taste
  • 1 c. fat-free beef broth
  • 4 garlic cloves, crushed
  • 1 ( 12 oz) dark beer
  • 1 bay leaf
  • 4 carrots, peeled and sliced
  • 1 large onion, cut into wedges
  • 2 medium turnips ( about 14 oz. total), peeled and cut into wedges

Preheat oven to 300 degrees.
Place flour in a shallow dish. Sprinkle roast with salt and pepper and then dredge in flour.
Heat oil in a Dutch oven. Add beef and cook until browned 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 for 1-½ hours. Add carrots, turnips and onion. Cover and cook an additional 1 hour- 1-½ hours or until meat and vegetables are tender. Remove beef and vegetables from the pan. Discard bay leaf.
Let cooking liquid stand for 10 minutes. Skim off any grease. Serve beef and vegetables with cooking liquid if desired.

from Cooking Light

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