Beer-Braised Beef with Onion, Carrot, and Turnips

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black
• 1.5 tablespoons canola oil 
• 3 slices carrots peeled
• 1 pound chuck roast boneless trimmed
• 12 ounce beer dark
• 3 tablespoons flour all-purpose
• 0.3 cup flat-leaf parsley fresh chopped
• 4  garlic cloves crushed
• 1 cup less-sodium beef broth fat-free
• 1 medium onion peeled cut into wedges
• 1 teaspoon salt divided
• 9 ounces turnips peeled cut into wedges

Equipment

• bowl
• frying pan
• oven
• ziploc bags
• dutch oven

Directions

1. Preheat oven to 30
2. Place flour in a shallow dish.
3. Heat oil in a Dutch oven over medium-high heat.
4. Sprinkle beef evenly on all sides with 1/2 teaspoon salt and pepper; dredge in flour.
5. Add beef to pan; cook 10 minutes, turning to brown on all sides.
6. Add broth and next 3 ingredients (through bay leaf), scraping pan to remove browned bits; bring to a boil. Cover and bake at 300 for 1 1/2 hours.
7. Add carrots; cover and cook 25 minutes.
8. Add remaining 1/2 teaspoon salt, turnips, and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.
9. Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm.
10. Let cooking liquid stand 10 minutes.
11. Place a zip-top plastic bag inside a 2-cup glass measure.
12. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
13. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat.
14. Serve cooking liquid with beef and vegetables.
15. Sprinkle each serving with 1 tablespoon parsley.