Beer-Braised Beef with Potatoes and Cabbage

Categories: Beef- main dish

Ingredients

• 1 1/2 lb. beef chuck, cut into 1-inch pieces
• 1 cup thinly sliced onion
• 2 cloves garlic, sliced
• 2 tsp. chopped thyme
• 2 Tbsp. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. tomato paste
• 1 cup unsalted beef broth
• 1 cup Guinness beer
• 1 1/2 lbs. red-skinned potatoes, cut into
• 2-inch pieces (do not peel)
• 3 cups chopped green cabbage
• 1/2 cup plain nonfat yogurt
• 1/2 cup buttermilk
• Parsley for garnish

Directions

1. In a Dutch oven or heavy- bottomed pot, toss beef cubes with onion, garlic, thyme, flour, 1/2 tsp. salt and 1/4 tsp. pepper.
2. Add tomato paste, broth and beer.
3. Cover and bring to a boil. Reduce to a low simmer and cook for 1 hour, until beef is tender.
4. With a slotted spoon, remove beef to a bowl, increase heat to high, and bring sauce to a boil. Simmer for 10 minutes, until thickened. Stir beef back into sauce, cover and remove from heat.
5. Meanwhile, add potatoes to a pot and fill with cold water.
6. Bring to a boil and cook for 9 minutes. Stir in cabbage; cook another 3 minutes.
7. Drain and return to pot. Add yogurt and buttermilk. Mash and stir in remaining 1/2 tsp. saltr and 1/4 tsp. pepper. Sere beef over potato-cabbage mash. Garnish with parsley.

Email to a friend | Print this recipe | Back