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Braised Beef with Onions and Stout
Ingredients
-
1
2 pound boneless beef chuck pot roast
-
2
tablespoons cooking oil
-
1
large onion, sliced
-
2
tablespoons all-purpose flour
-
4
medium carrots, sliced 1 inch thick
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3/4
cup stout or other dark beer
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3/4
cup water
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3
bay leaves
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1/2
teaspoon salt
-
1/4
teaspoon pepper
-
1
cup pitted dried plums
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2
- 3
tablespoons hazelnuts (optional)
-
1
tablespoon snipped fresh parsley
Directions
1. In a 4-quart Dutch oven brown meat in hot oil on both sides. Remove meat, reserving drippings in Dutch oven. Add onion; cook for 5 minutes. Remove from heat. Sprinkle flour over onion; stir to combine. Carefully stir in stout and water. Return meat to Dutch oven; add bay leaves, salt, and pepper.
2. Bake, covered, in a 325 degree F oven for 1-1/2 to 1-3/4 hours or until meat is almost tender.
3. Stuff each dried plum with a hazelnut, if desired. Add dried plums and parsley to Dutch oven. Cover and bake about 20 minutes more or until meat is tender. Discard bay leaves. Serve dried plums and onion-stout mixture with meat. Makes 6 to 8 servings.
From the Test Kitchen
- Note Dietary exchanges:1-1/2 fruit, 2 vegetable, 4 medium-fat meat, 1/2 fat.
Nutrition Facts
(Braised Beef with Onions and Stout)
- Servings Per Recipe 6,
- Calories 454,
- Protein (gm) 31,
- Carbohydrate (gm) 27,
- Fat, total (gm) 24,
- Cholesterol (mg) 97,
- Saturated fat (gm) 8,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 303,
- Vegetables () 2,
- Fruit () 2,
- Medium-Fat Meat () 4,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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