Poor Mans Baked Beef In Beer Sauce Belgian Style Recipes

Steps:

• Coat beef in flour. Discard any unused flour if any.
• Fry floured beef in skillet in medium hot oil on each side until nice and browned.
• Remove beef and arrange it evenly across the bottom of a deep metal or glass casserole pan.
• Reheat the skillet where there are still pan drippings after frying the beef.
• Fry onions until transparent.
• Remove onions and distribute over beef in casserole dish.
• Slice raw (peeled or unpeeled) carrots and raw garlic cloves rough sliced, over top of the fried beef/ onion in the casserole dish.
• In a mixing bowl or container, combine remaining ingredients (sugar, vinegar, salt, pepper and beer).
• Pour beer mixture over beef and vegetables in casserole dish.
• Bake covered with aluminum foil for 2-3 hours at on medium-low (275 or 300 degrees) until meat is very tender and the other ingredients form a thick, rich sauce around the beef. Slow cooking is what makes this recipe work.
• The beef comes out very rich, tender and with an amazing, rich beefy flavor. It is delicious served over buttered noodles with parsley, or it can be accompanied by skillet fried potatoes or even french fries.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; season with salt, black pepper, garlic powder, and onion powder. Drain excess grease. Stir cream of mushroom soup and green beans into ground beef and bring to a simmer.
• Spread ground beef mixture into a 9x13-inch casserole dish. Spread mashed potatoes evenly over ground beef mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until heated through, about 20 minutes.

Steps:

• In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
• Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
• When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
• Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
• Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
• Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
• If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.