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Beer-Braised Top Round Steak

January 4, 2011

Who doesn’t like recipes that keep your oven on for a few hours when it is this cold and snowy outside.  I used local beef and some of our own homebrew for this, for extra local-eating brownie points!  By using a less expensive cut and cooking it at a lower temperature for longer, you not only get lots of flavor, but also can enjoy local meat without breaking the bank.

Yeah beer!


  • 1 tbsp. olive oil
  • 1 lb. top round steak or other cheaper, tougher, more flavorful cut- I got mine at the Tucker Square Farmers Market from Stony Mountain Ranch
  • 2 large yellow onions, chopped
  • About 20 Brussels sprouts, ends trimmed and quartered
  • About 8 small new potatoes- I used a mix of colors
  • 2 bottles of stout
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. dried rosemary

Ready for the beer!

Preheat the oven to 325 degrees.  On the stovetop, heat the oil in a large dutch oven.  Add the beef and brown on both sides.  Add onions, continue to cook for 3-5 more minutes.  Add the potatoes and Brussels sprouts.  Cover with the beer and bring to a simmer.  Add the salt, pepper and rosemary, cover, and move to the oven.  Cook for about 2 hours, or until the meat is tender and the potatoes are cooked.

mmm...finished dish!

2 Comments leave one →
  1. January 4, 2011 8:27 pm

    Hubster would love that, minus the brussels sprouts. Maybe I could sub in chopped cabbage.

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