Beer Braised Beef with Fall Vegetables


When the air turns a little crisp here in Michigan I grab my box labeled Fall Recipes. This is my most requested meal 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 Liberty StreetBrewing Companies Pumpkin Pie 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,

Vonnie                                                                                                     

Ingredients:

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

Directions:

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.

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Meatless Monday Root Vegetable Stew


This is a hearty Meatless Monday meal that so satisfying.  Pair it with a green salad and some great bread, like Sue’s Oatmeal Bread (shared recipe last week) made in your breadmaker and you have the perfect dinner!

For some of you Meatless Monday is not your forte so just add some cooked spicy sausage, cooked or leftover chicken shredded right before serving.

This stew only gets better as it sits, so don’t make lunch plans for Tuesday!!

PS….Uncle Jim’s Pepper Mustard is a product friends of mine created and produce. Check them out. You will fall in love with wonderful mustard!   www.unclejimsstore.com

Enjoy and Happy Cooking,

Vonnie

 Ingredients:

1  TBSP.  olive oil

1  cup  chopped onion

3  TBSP.  chopped garlic

1  TBSP.  chopped fresh rosemary, divided

2 1/2  cups diced peeled  potatoes

2 1/4  cups diced peeled rutabaga

2  cups  diced peeled turnip

1 1/4  cups  diced peeled parsnip

1 cup  diced carrots

2  cups  vegetable broth

2  cups  water

1/4 cup  heavy whipping cream

1/2  tsp.  freshly ground black pepper

1/4  tsp.  salt

2-3 TBSP. Uncle Jims Pepper Mustard, Optional…but highly recommended!

Directions:

1. Heat oil in a large pan over medium heat. Add onion to pan; cook until tender about 3-4 minutes, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook for about 1 minute, stirring occasionally. Stir in potatoes and next 6 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Blend until smooth. Return to pan. Stir in cream, pepper mustard, pepper, and salt.