Beef and Onions Braised in Beer

Something tells us your guy will love this recipe. Add a side dish of Velveeta Shells and Cheese, and he'll be in heaven.

Beef and Onions Braised in Beer

Something tells us your guy will love this recipe. Add a side dish of Velveeta Shells and Cheese, and he’ll be in heaven.

-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (relishmag.com)

Beef and Onions Braised in Beer

Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this beef and onions recipe. Make it tonight with a side of Velveeta Shells and Cheese for a delicious dinner.

Makes 6 Servings

Ingredients:

2 pounds beef chuck, cut into bite sized pieces

3 tablespoons all-purpose flour

2 tablespoons oil

2 medium onions, cut into halves and thinly sliced

2 garlic cloves, chopped

2 teaspoons salt

1/4 teaspoon pepper

3 parsnips, coarsely chopped

1 (14-ounce) can beef broth

1 (12-ounce) bottle full-flavored beer

1 1/2 tablespoons brown sugar

1/2 teaspoon dried thyme

3 tablespoons red wine vinegar

Preparation:

1. Preheat oven to 350F.

2. Sprinkle beef with flour. In a Dutch oven or deep ovenproof skillet, heat oil and brown beef on all sides. Remove beef from pan. Add onions to pan and cook over medium-high heat until lightly browned, stirring often. Stir in garlic, salt and pepper and cook 5 minutes.

3. Add beef back to pan. Add parsnips, broth, beer, sugar, thyme and vinegar. Cover and bake 1 1/2 hours or until beef is tender.

Per serving: 350 calories, 14g fat, 80mg chol., 31g prot., 19g carbs., 3g fiber, 1140mg sodium

This delicious recipe is brought to you by Velveeta and Relish magazine.

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0 thoughts on “Beef and Onions Braised in Beer

  1. FBNYC says:

    I don’t know a guy who wouldn’t like this.. it’s meat and beer!

  2. danggirl says:

    This seems like more of a wintery meal. But I bet it’s yummy!

  3. jessica03 says:

    oh yum. beef and onions perfect match!

  4. dragons says:

    Sounds great, but definitely NOT a dish I’d serve my children.

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