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Beer-Braised Beef

(Jean Lachat/Sun-Times)

(Jean Lachat/Sun-Times)

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Updated: April 10, 2011 12:15AM

The ale used here helps bring out the sweetness of the beef, while the extra bubbly helps break down the connective tissue of the tougher chuck, or shoulder, meat.


3 tablespoons vegetable oil, divided

3 tablespoons all-purpose flour

1/2 teaspoon each salt and freshly ground black pepper


1/2 pounds beef stew meat (chuck), cut into (1 1/2 -inch) chunks

1 large yellow onion, coarsely chopped

1 tablespoon brown sugar

1 tablespoon tomato paste

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1/4 cup low-sodium beef broth

1 cup English-style brown ale (Revolution uses its Workingman Mild)

1 bay leaf

Preheat oven to 325 degrees.

In large Dutch oven or other oven-safe pot, heat 2 tablespoons of oil over medium-high heat. Combine flour, salt and pepper in a shallow bowl. Dredge beef chunks in flour, shaking off excess; add chunks to pot. Cook beef until browned on one side, about 5 minutes. Flip and continue to brown another 5 minutes. Remove beef and set aside.

Reduce heat to medium; add onions and brown sugar and cook until lightly browned, about 3 minutes. Stir in tomato paste and mustard. Pour in balsamic vinegar, scraping up any browned bits. Add beef, broth, beer and bay leaf; cover and transfer to oven.

Simmer beef in oven until fork-tender and braising liquid has slightly thickened to a gravy consistency, about 45 minutes to 1 hour.

Discard bay leaf. Spoon beef and gravy over mashed potatoes, soft polenta, egg noodles or roasted vegetables.

Revolution Brewing Co.

Nutrition facts per serving: 609 calories, 42 g fat, 14 g saturated fat, 116 mg cholesterol, 17 g carbohydrates, 7 g sugars, 35 g protein, 610 mg sodium, 1 g fiber

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