I know there's a lot to be said for “pretty” dishes. Dishes that, upon first glance, suck you in with their delicious and tempting visual appeal. Something like shrimp gazpacho, perhaps:
Or roasted and stuffed peppers:
They're colorful and inviting. Each tasty morsel begs you to place it in your mouth, taste and savor it's unique flavors.
But not all delicious dishes are as vibrant and perky as said dishes.
Insert: Braised Beef with Beer.
Despite it's slightly humbled appearance, I assure you, this dish delivers on the taste, baby. I can't stop eating it. Or thinking about it. Or thinking about eating it.
Like many dishes, this one serves to be a favorite for a few reasons: It whips up in a few minutes, uses minimal ingredients, and really packs a nutritional and delicious punch.
Like a beer punch to the face.
Do you like beer? I do. And the flavor that it lends to this dish is truly irreplaceable so if you don't like it, don't make any substitutions – just make somethin' else. Okay? Leave the beer alone. Let it be. Move on.
If you do like beer, then may I invite you to try?
Braised Beef with Beer and Rosemary.
You will need:
– 1 lb. grass-fed ground beef or stew meat
– 2 onions, peeled and sliced into thin strips
– 3 tablespoons grass-fed butter
– 3 carrots, peeled and sliced into large pieces
– 1 tablespoon fresh rosemary
– 12 ounces dark beer, such as a porter or stout (for the sake of this dish, please refrain from using Bud Light…please and thank you).
– Sea salt and pepper, to taste
Step One: In a cast iron skillet, melt the butter. Add in the onion and saute until soft, about five minutes. Remove from the skillet.
Step Two: To the same skillet, add in the ground beef. Saute until completely cooked through. If you're using grass-fed beef, you probably won't have much grease to drain from the pan, so just leave as is.
Step Three: Add the onions back in with the beef, along with the carrots, rosemary, salt and pepper, and beer.
Step Four: Bring to a simmer, cover, and let it to continue and simmer for 1.5 hours – this will help to develop flavor and goodness.
Step Five: That's it! Simple, hearty, and out-of-this-world flavorful. The beer totally makes it.
To kick the dish up a notch, serve atop a pile of roasted garlic mashed potatoes. Simply boil potatoes until fork tender, add in some home roasted garlic butter, a dash of cream, and salt and pepper. Oh dear heavens.
We enjoyed ours with a large serving of sauteed kale, too. Ya know, to add a little green pretty somethin' to the plate.
I told you it wasn't the prettiest dish. But don't be deceived.
Beauty is in the eye of the beholder, they say. And if I'm beholdin' onto this not-so-beautiful dish, I ain't ever lettin' go.
It's that good.
Make it – you'll see! Or rather, taste.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Braised Beef with Beer and Rosemary.
Ingredients
- 1 pound grass-fed ground beef or stew meat
- 2 onions, peeled and sliced into thin strips
- 3 tbsp grass-fed butter
- 3 carrots, peeled and sliced into large pieces
- 1 tbsp fresh rosemary
- 12 oz dark beer, such as a porter or stout (for the sake of this dish, please refrain from using Bud Light…please and thank you).
- Sea salt and pepper, to taste
Instructions
- In a cast iron skillet, melt the butter. Add in the onion and saute until soft, about five minutes. Remove from the skillet.
- To the same skillet, add in the ground beef. Saute until completely cooked through. If you're using grass-fed beef, you probably won't have much grease to drain from the pan, so just leave as is.
- Add the onions back in with the beef, along with the carrots, rosemary, salt and pepper, and beer.
- Bring to a simmer, cover, and let it to continue and simmer for 1.5 hours – this will help to develop flavor and goodness.
- That's it! Simple, hearty, and out-of-this-world flavorful. The beer totally makes it.
Made this for dinner. Wow so good. Served with roasted cabbage-holy cow it was good. I used sweet red onions cuz that’s all I had! Yum!
Any advice on how to make the beef tender? My grass fed beef is always so tough unless I cook it for hours and hours. Tonight, it has gone for 2 hours and it is super tough and chewy. Tips?
I’ve had this problem only one before with a steak that was like chewing shoe rubber. The roasts I’ve had good luck with cooking in the pressure cooker – it seems to really help with any toughness. Stew meat, obviously, also needs to be slowly simmered. This recipe uses ground beef so it’s nice and tender already.
I made this for dinner tonight with mashed potatoes and spinach. Yum!