October 4, 2006
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Meat and Potatoes

Chilly fall days call for warm hearty dishes. A pot of chili is always nice, but why not try something a bit different. This braised stewey dish is comforting, cozy and tasty. It uses everyday ingredients that are easy to find, and, it practically cooks itself. This dish is a take off of the classic Belgian dish, carbonnade of beef, whereby beef, bacon and onions are braised in beer until tender, juicy and caramelized. We've ditched the bacon in favor of parsnips, and used a combination of beef broth and beer. Speaking of beer, a robust, full flavored beer is key to this dish, so leave the Bud Light for another time. If you want to go all out, serve it with mashed potatoes gussied up with celery root and mascarpone cheese-- a recipe appearing in our November issue, but you can get it early at www.relishmag.com. Cheers.

Beef and Onions Braised in Beer

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Ingredients
2 pounds beef chuck, cut into bite sized pieces
3 tablespoons all-purpose flour
2 tablespoons oil
2 medium onions, halved and thinly sliced
2 garlic cloves, chopped
2 teaspoons salt
1/4 teaspoon pepper
3 parsnips, coarsely chopped
1 (14-ounce) can beef broth
1 (12-ounce) bottle full-flavored beer
1 1/2 tablespoons brown sugar
1/2teaspoon dried thyme
3 tablespoons red wine vinegar
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Instructions
1. Preheat oven to 350F.
2. Sprinkle beef with flour. In a Dutch oven or deep ovenproof skillet, heat oil and brown beef on all sides. Remove beef from pan. Add onions to pan and cook over medium-high heat until lightly browned, stirring often. Stir in garlic, salt and pepper and cook for 5 minutes.
3. Add beef back to pan. Add parsnips, broth, beer, sugar, thyme and vinegar. Cover and bake for 1 1/2 hours or until beef is tender. Serves 6.
Nutritional Information
Per serving: 438 calories, 24g fat, 31g prot., 20g carbs., 3g fiber, 1095mg sodium.


 

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