When the air turns a little crisp here in Michigan I grab my box labeled Fall Recipes. This is my most meals this time of year. I love to braise beef. It is a wonderful way to turn an inexpensive piece of meat into a moist and tender dinner with a huge outcome of flavors and praise! I also like to use our local brew-pubs in-season beers. My favorite is the Pumpkin Ale. If you don’t have a brewery close by Guinness is a great choice. Also, I have used Blue Moon Belgian-Style Wheat Ale.
As with most stews, this is great the first day, but even better the next. I love to serve this with a nice salad and thick bread. My friend Sue Ford’s Oatmeal Bread is perfect. (Recipe is in the archives)
Enjoy and Happy Cooking,
3 tablespoons all-purpose flour
1 1/2 tablespoons canola oil
1 (2 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) bottle dark beer
1 bay leaf
3 carrots, peeled and cut diagonally into 1/2-inch-thick slices
3 parsnips, peeled and cut diagonally into 1/2 inch thick slices
3 small turnips, peeled and cut into wedges *
1 medium onion, peeled and cut into wedges
1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 300°.
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, parsnips and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.
Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Skim fat off of broth or try this great tip. (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.
* Note……If you have never tried turnips, try them. They are wonderful, especially in this recipe but if you just aren’t a fan you can substitute 3 Yukon potatoes peeled and cut into wedges.