BEEF IN BEER IN THE SLOW COOKER
Delicious tender beef cooked in the slow cooker with beer, shallots, bacon, and mushrooms. The Guiness® makes a lovely gravy without tasting overly strong of beer. This is quite a meaty dish so would also be nice with potatoes and carrots added. I serve this with crusty French bread to mop up the juices. Hearty and warming to come home to. Cooks in 5 hours in the slow cooker; however it would not hurt it to be cooked all day.
Provided by Samantha's Supper
Categories 100+ Everyday Cooking Recipes
Time 5h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat slow cooker on Low.
- Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
- Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
- Cook on Low until meat is cooked through, about 5 hours.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 42 g, Cholesterol 72.4 mg, Fat 24 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 8.1 g, Sodium 316.6 mg, Sugar 10.2 g
MY BEEF AND BEER CASSEROLE
A winter warmer that is economical and reheats well. There are many recipies for beef and beer casserole, this is mine.
Provided by Pearlesyarn
Categories Stew
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Clean and slice the vegetables into even sized pieces.
- Cut the beef into bite sized pieces as you like.
- Heat the oil in a large cast iron or other suitable casserole pot on the hob.
- Dust the beef with seasoned flour, shake off excess and brown the beef in the hot oil, do this in batches, removing each batch on to a plate with a slotted spoon.
- When all the beef is browned and removed from the pot add the sliced vegetables to the pot along with the ale and stock cube.
- Add the beef and any juices from the plate into the pot and top up the pot with water so that the contents are almost covered.
- Chop 1 table spoon each of sage, thyme and parsley (including parsley stalks) and stir into the pot.
- Put the lid on the pot and put the casserole into a medium hot oven (bottom oven of the AGA) for 2 and a half to 3 hours.
- Checks seasonings and serve with mashed potatoes and a green vegetable.
Nutrition Facts : Calories 680.1, Fat 26.6, SaturatedFat 9.5, Cholesterol 76, Sodium 236.6, Carbohydrate 36.6, Fiber 2.3, Sugar 4.3, Protein 25.3
CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE
Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).
Provided by French Tart
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 170C, 340F, gas mark 3.
- Make sure the pieces of beef are thoroughly dry, using paper towels.
- In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
- Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
- Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
- Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
- Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
- Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
- Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
- Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
- When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
- In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.
Nutrition Facts : Calories 714.3, Fat 36.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1161.9, Carbohydrate 78.6, Fiber 4.1, Sugar 13.1, Protein 18.9
BEEF IN BEER
This is a very simple dish to prepair and tastes delicious with chips or mashed potatoes and veg. Its also a cheap cut of meat.
Provided by beverley1471
Time 3h15m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
- Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
- Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
- return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
- you can add a teaspoon of suger at step four if the beer you are using is quite bitter.
BRATWURST AND BEER CASSEROLE
Make and share this Bratwurst and Beer Casserole recipe from Food.com.
Provided by Debbie R.
Categories German
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Brown brats, onions and celery over medium heat, stirring occasionally about 5 - 7 minutes until sausage is browned and onions are golden.
- Spray 2-qt casserole dish. Put brats in it. Add in everything else except peppers and parsley. Stir well. Cover tightly and bake 30 minute.
- Uncover. Stir in peppers. Bake 15 minutes more. Sprinkle with parsley and serve.
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