Beer-Braised Beef With Onion, Carrot, And Turnips

Name: Beer-Braised Beef With Onion, Carrot, And Turnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose flour; 1 1/2 tablespoons canola oil; 1 (1-pound) boneless chuck roast, trimmed; 1 teaspoon salt, divided; 1/2 teaspoon black pepper; 1 cup fat-free, less-sodium beef broth; 4 garlic cloves, crushed; 1 (12-ounce) dark beer; 1 bay leaf; 3 carrots, peeled and cut diagonally into 1/2-inch-thick slices; 9 ounces small turnips, peeled and cut into wedges; 1 medium onion, peeled and cut into wedges; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

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

1
Preheat oven to 300u00b0.
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 300u00b0 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
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.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons all-purpose flour, 1 1/2 tablespoons canola oil, 1 (1-pound) boneless chuck roast, trimmed, 1 teaspoon salt, divided, and more.

Yes, Beer-Braised Beef With Onion, Carrot, And Turnips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!