3 carrots, peeled and cut diagonally into 1/2 in thick slices
9 oz. small turnips, peeled and cut into wedges
1 med. onion, peeled and cut into wedges
1/4 c. chopped fresh flat-leaf parsley
Instructions
Preheat oven to 300.
Place flour in shallow dish.
Heat oil in Dutch oven over med-high heat.
Sprinkle beef evenly on all sides with 1/2 tsp salt and pepper; dredge in flour.
Add beef to pan; cook 10 min. 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 min.
Add remaining 1/2 tsp salt, turnips and onion.; cover and cook an additional 1 hour and 5 min. or until veggies and beef are fork-tender.
Remove beef and veggies from pan; discard bay leaf. Cover beef mixture; keep warm.
Let cooking liquid stand 10 min.
Place a zip-top plastic bag inside a 2 cup glass measure.
Pour cooking liquid into bag, let stand 10 min.
Seal bag, carefully snip off 1 bottom corner of bag. Drain cooking liquid into med. bowl, stopping before fat layer reaches opening.
Discard fat.
Serve cooking liquid with beef and veggies. Sprinkle each serving with parsley.
Originally Submitted
10/7/2009
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