Brewed Beef with Roasted Root Vegetables

Instrucciones

Cook bacon in a Dutch oven or stockpot over medium-high heat until crisp; remove bacon and set aside.

Season steak with salt and pepper and brown on both sides in bacon drippings. Remove from pan. Add garlic and onions to pan; cover and cook over medium heat for 10 minutes, stirring occasionally. Stir in flour and cook for 1 minute.

Add vinegar, sugar, thyme, beef broth, bear and bay leaves; bring to a simmer. Return bacon and steak to pan; cover and cook in 325°F (160°C) oven for 1-1/4 hours or until fork tender. Serve with Roasted Root Vegetables (see recipe below).

Roasted Root Vegetables: Cut 2 EACH carrots and parsnips and half each red and green pepper into 1 inch (2.5 cm) pieces. Combine with 1 cup (250 mL) each cubed butternut squash and sweet potato(1 inch/2.5 cm cubes). Toss vegetables with 1 tbsp (15 mL) EACH balsamic vinegar, olive oil, chopped fresh rosemary leaves and 1 tsp (5 mL) granulated sugar. Oven roast in a single layer on baking sheet at 325°F (160°C) while meat cooks.

Slow Cooker Tip: This beef dish can be prepared in a slow cooker by precooking the bacon, adding remaining ingredients and cooking for 8 hours on low.