email this pageIngredients
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
1/2 teaspoon dried thyme
3 tablespoons red wine vinegar
Instructions
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
1/2 teaspoon dried thyme
3 tablespoons red wine vinegar
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
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.
Per serving: 438 calories, 24g fat, 31g prot., 20g carbs., 3g fiber, 1095mg sodium.
