Slow Cooker Beef And Beer Recipes

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.

Steps:

• Combine all ingredients except beer in slow cooker.
• Toss until meat is well coated with ingredients.
• Pour beer over meat and stir.
• Place lid on cooker and cook on high for 5-6 hours.
• Remove bay leaf.
• Serve over noodles, rice, or mashed potatoes.

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.
• Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.
• Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.

Steps:

• Heat a large skillet over medium-high heat. Crumble ground beef into the skillet; add onion. Cook and stir until the beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef and onion to a slow cooker.
• Stir tomato sauce, kidney beans, pinto beans, beer, diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper into the beef and onion.
• Cook on High 4 to 5 hours.

Steps:

• Combine 1 ½ teaspoons of dry active yeast, ½ cup (60 g) all-purpose flour, and ½ a cup (120ml) of warm water. Cover and set a warm place for 30 minutes.
• Then add 1 12 oz bottle of beer of your preference, 2 teaspoons salt, and roughly 4 cups of flour. Add the last cup of flour slowly to so that the dough dose not become dry.
• Work into a ball until all the ingredients are combined. Cover with a hot damp towel and set in a warm place for 2 hours.
• Use top round or top sirloin cuts of beef. Salt all sides generously.
• Sear on all sides in a very hot, heavy skillet. If a pool of fat begins to form in the skillet, remove some so that the meat sears evenly.
• Place in a slow cooker on a bed of onion, carrot, and celery. Pour over with a cup of beef or vegetable stock.
• Cook 2 hours on high, or until internal temperature reaches 130°F (55°C).
• Scrape the dough down from the sides of the bowl and onto a flowered work surface.
• Pull the edges of the dough down underneath itself until a smooth loaf is formed. Sprinkle flour on top of the loaf.
• Next, sprinkle cornmeal onto a baking sheet and set the loaf on top. Sprinkle flour on top of the loaf. Cover with a dry towel for 30 minutes.
• Scar the top with a knife.
• Bake at 425°F (220°C) for 35 minutes. Place a pan of water on the rack below the dough in the oven. Cool to room temperature before cutting.
• Remove steak from slow cooker. Rest 20 minutes before slicing. Strain juices to use as a dip or stock in other cooking. Cool to room temperature before cutting.
• Thinly slice steak and place between pieces of sliced bread. Serve with juices from slow cooker on the side for dipping.
• Enjoy!