Beer-Braised Beef

Beer-Braised Beef
Staff Writer

MyRecipes.com

Beer-Braised Beef

This slow cooked, beer-braised beef is the perfect topping for mashed potatoes or noodles.

4
Servings
195
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  onion, chopped and refrigerated
  • cooking spray
  • 1  Pound  boneless top round steak, trimmed
  • One  14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/2  Cup  light beer
  • 2  Tablespoons  molasses
  • 1/4  Teaspoon  salt

Directions

Place the onion in a 3 to 3¼ quart slow cooker coated with the cooking spray.
Heat a large nonstick skillet over medium-high heat and coat the pan with cooking spray. Add the steak and cook until well browned on each side, about 3 minutes. Place the steak over the onion in the slowcooker and pour the tomatoes and beer over steak. Cover and cook on low for 8 hours or until the steak is very tender.

Shred steak with two forks in slow cooker, and stir in the molasses and salt. Let the steak stand for 10 minutes before serving.

Nutritional Facts

Total Fat
3g
4%
Sugar
13g
14%
Saturated Fat
1g
4%
Cholesterol
70mg
23%
Carbohydrate, by difference
13g
10%
Protein
27g
59%
Vitamin A, RAE
7µg
1%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
34mg
3%
Choline, total
76mg
18%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
36mg
11%
Niacin
8mg
57%
Phosphorus, P
260mg
37%
Selenium, Se
27µg
49%
Sodium, Na
68mg
5%
Water
150g
6%
Zinc, Zn
4mg
50%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.