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INGREDIENTS
| 2 |
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2 |
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slices bacon, finely diced |
| 1 lb |
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500 g |
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Blade or Cross Rib Simmering Steak, cut into 4 equal pieces |
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Salt and pepper |
| 2 |
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2 |
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garlic cloves, minced |
| 4 |
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4 |
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medium onions, thinly sliced |
| 2 tbsp |
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50 mL |
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all-purpose flour |
| 2 tsp |
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10 mL |
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white wine vinegar |
| ½ tsp |
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2 mL |
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granulated sugar |
| 1 tsp |
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5 mL |
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thyme |
| 1 |
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1 |
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can (284 mL) undiluted beef broth |
| 1 |
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1 |
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bottle (341 mL) beer |
| 2 |
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2 |
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bay leaves |
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Roasted Root Vegetables |
PREPARATION TIME: 35 minutes
COOKING TIME: 1 ¼ hours
DIRECTIONS
Cook bacon in a Dutch oven or stockpot over medium-high heat until crisp; remove bacon and set aside. Season steak with salt and pepper and brown on both sides in bacon drippings. Remove from pan. Add garlic and onions to pan; cover and cook over medium heat for 10 minutes, stirring occasionally. Stir in flour and cook for 1 minute. Add remaining ingredients and bring to a simmer. Return bacon and steak to pan; cover and cook in 325°F (160°C) oven for 1 ¼ hours or until fork tender. Serve with Roasted Root Vegetables.
ROASTED ROOT VEGETABLES
Cut 2 carrots and parsnips and ½ a red and green pepper into 1 in (2.5 cm) pieces. Combine with 1 cup (250 mL) each (1 in/2.5 cm) cubes butternut squash and sweet potato. Toss vegetables with 1 tbsp (15 mL) EACH balsamic vinegar, olive oil, chopped fresh rosemary leaves and 1 tsp (5 mL) granulated sugar. Oven roast in a single layer on baking sheet at 325°F (160°C) while meat cooks.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 309 Calories |
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14 g Fat |
| 28 g Protein |
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17 g Carbohydrates |
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A good source of Iron (24 % RDI)
and an excellent source of Zinc (87 % RDI)
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TIP
Make Ahead Tip: Brewed Beef can be made a day in advance and refrigerated. To serve, gently simmer on stovetop until heated through.
Slow Cooker Tip: This beef dish can be prepared in a slow cooker by precooking the bacon, adding remaining ingredients and cooking for 8 hours on low.
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