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
201
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
4g
6%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
71mg
24%
Carbohydrate, by difference
12g
9%
Protein
27g
59%
Vitamin A, RAE
18µg
3%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
23mg
2%
Choline, total
73mg
17%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
20mg
6%
Niacin
8mg
57%
Phosphorus, P
259mg
37%
Selenium, Se
25µg
45%
Sodium, Na
111mg
7%
Water
151g
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.