I’ve been away from this blog for so, so long and I am so, so sorry! My excuse? I was off planning my wedding… and then getting married… then spending time with the in-laws… then catching up at work after 2 weeks off… phew!
Throughout all of this madness, I didn’t cook any new dishes – just rotated my tried-and-true recipes, many of which I’ve already blogged about. Sometime soon, I’ll post pictures and details of the wedding (it was perfect!).
Now that things are finally starting to settle down, I have time to try new dishes. My new issue of Cooking Light came in the other day and it’s packed with good stuff! (The last 2 issues were disappointing.)
Tonight, I made the cover recipe. It was the most hearty and time-consuming out of the recipes I flagged, so I thought it would be perfect for a rainy Sunday evening.
If you decide to make this, plan ahead! It is by no means a quick dish… It takes about 3 hours to cook. But it’s worth it!!! This is a new favorite for me, and I plan to rotate this recipe with my usual beef stew recipe.
Beer-Braised Beef with Onion, Carrot, and Turnips
from Cooking Light, October 2009
3 Tablespoons all-purpose flour
1 1/2 Tablespoons canola oil
1 (1 lb.) boneless chuck roast, trimmed and cubed
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup fat-free reduced-sodium beef broth
4 garlic cloves, crushed
1 (12 oz.) dark beer
1 bay leaf
3 carrots, peeled and cut diagonally into 1/2-inch slices
9 ounces small turnips, peeled and cut into wedges
1 medium onion, peeled and cut into wedges
1/4 cup fresh flat-leaf parsley
1. Preheat oven to 300 degrees F.
2. Place flour in 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, beer, garlic, and bay leaf, scraping pan to loosen browned bits; bring to a boil.
Cover and bake at 300 degrees F 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 the pan; discard the bay leaf. Cover beef and vegetables; keep warm. Let cooking liquid stand 10 minuts. Place a large 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 the bag. Drain cooking liquid into a medium bowl, stopping before the fat layer reaches the opening; discard the fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tablespoon parsley.
(1 serving = 9 Weight Watchers points)
Calories – 383
Carbs – 21
Fiber – 3.6
I served mine alone, and served Stan’s over egg noodles (as seen in the first picture).