Beer Beef With Carrots And Potatoes

March 23, 2019
Flavorful beer braised red meat with carrots and potatoes, cooked gradual and occasional in the oven is an effortless weeknight meal. One chew of this smooth, juicy, tad spicy red meat goes to ship you over the moon.

One pot meals are with the aid of some distance my preferred dinners. The concept of having just one pot to clean when I’m done is song to my ears.

Beer Beef With Carrots And Potatoes

I don’t know approximately you, however regardless of how regularly I run the dishwasher (maximum days twice a day, I may additionally add) there’s continually as a minimum one dirty dish within the sink. It probable doesn’t help that I’m a food blogger and it’s my activity to make a very out-of-this-global mess inside the kitchen each single day. I really love that part, cleaning the mess … my least favorite. in which’s that magic wand when you need it?

Anyways, lower back to at least one pot food, don’t they seem magical? no longer handiest is it easier to simplest should clean one pot, however one pot dinners are also smooth recipes that are perfect for busy households.

Beer Beef With Carrots And Potatoes

INGREDIENTS:

  • 3 slices bacon, diced
  • 1 large onion, halved and sliced
  • 2 teaspoons dark brown sugar
  • 2 cups dark beer
  • 1 pound boneless chuck steak, trimmed and cubed
  • 3 medium size carrots, roughly chopped
  • 3 medium size potatoes, roughly chopped
  • 1/4 teaspoon ground allspice
  • 3-4 bay leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • salt and pepper

INSTRUCTIONS:

  1. Preheat the oven to 300F .
  2. In a large, heavy ovenproof pot or Dutch oven, cook dinner the Francis Bacon over medium flame for about 5 minutes. Stir inside the onion and the sugar.
  3. Cover and prepare dinner over medium flame, stirring from time to time, till the onion is deep brown, approximately 12 minutes. Stir in the beer, scraping up any browned bits from the bottom of the pan.
  4. Upload the chopped carrots, potatoes and pork to the pot. Stir inside the floor allspice, bay leaves, mustard, thyme, salt and pepper.
  5. Carry to a simmer over medium flame.
  6. Cover, transfer to the oven and cook dinner until the beef and greens are tender, approximately 1 half of hours.
  7. Remove and discard the bay leaves
  8. Serve warm with crusty bread.

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