Beer-Braised Beef with Potatoes and Cabbage

Beer-Braised Beef with Potatoes and Cabbage
Servings: 4 Yield: servings Prep 15 mins Cook 1 hr 10 mins


  • 1 1/2 pounds beef chuck, cut into 1-inch pieces
  • 1 cup thinly sliced onion
  • 2 cloves garlic, sliced
  • 2 teaspoons chopped thyme
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 cup unsalted beef broth
  • 1 cup Guinness beer
  • 1 1/2 pounds red-skinned potatoes, cut into 2-inch pieces (do not peel)
  • 3 cups chopped green cabbage
  • 1/2 cup plain nonfat yogurt
  • 1/2 cup buttermilk
  • Parsley (for garnish)

Make It

1. In a Dutch oven or heavybottomed pot, toss beef cubes with onion, garlic, thyme, flour, 1/2 tsp of the salt and 1/4 tsp of the pepper. Add tomato paste, broth and beer. Cover and bring to a boil. Reduce to a low simmer and cook for 1 hour, until beef is tender. With a slotted spoon, remove beef to a bowl. Increase heat to high, and bring sauce to a boil. Simmer for 10 minutes, until thickened. Stir beef back into sauce, cover and remove from heat.

2. Meanwhile, add potatoes to a pot and fill with cold water. Bring to a boil and cook for 9 minutes. Stir in cabbage; cook another 3 minutes. Drain and return to pot. Add yogurt and buttermilk. Mash and stir in remaining 1/2 tsp salt and 1/4 tsp pepper. Serve beef over potato-cabbage mash. Garnish with parsley.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 432, Fat, total (g): 8, chol. (mg): 73, sat. fat (g): 3, carb. (g): 43, fiber (g): 5, pro. (g): 43, sodium (mg): 769, Percent Daily Values are based on a 2,000 calorie diet.