nd sear the strips of beef, in batches, over a high
Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
Combine all other ingredients and pour over beef.
Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
Serve over cooked egg noodle pasta.
Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.
inutes. Add 3/4 cup beer, sugar, and salt. Cook until
Pat beef dry and season all over
an reduce the quart of beef stock to about 1 1
In a large skillet, melt butter or margarine over medium heat. Add onion and mushrooms. Saute untill onion is lightly browned. Stir in Braised Beef Cube Mix.
To Serve: Simmer 15 minute just before serving, stir in sour cream. Serve over hot buttered noodles.
For the Beer-Braised Onions:
Melt the butter
Heat the oil in a saucepan, add the beef and saute for 5-8 mins until browned. Add the bacon and onions and cook for 3-4 mins. Stir in the dry mustard and flour and cook for 1 min. Then add the beer, vinegar and stock.
Add the thyme and bay leaves. Season with salt and freshly ground black pepper. Simmer, covered, for 1 1/2 hours, stirring occasionally. Garnish with the parsley and the extra bay leaves (if using).
or 2 minutes.
Add beer.
Dissolve bouillon cube in
Place ribs in a 5 to 6 quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce and salt.
Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
Using a slotted spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves.
ooker, omit oil and place beef directly into cooker.
Top
o 300\u00b0F.
Add beef to broth. Cover Dutch oven
br>For the chili: Brown beef in a large stockpot over
Preheat oven to 350\u00b0F.
Season lamb shanks and dust with flour. Heat oil in a large Dutch oven over high heat. Working in batches, sear lamb for 3-5 mins. Set aside. Reduce heat, add pancetta and cook, stirring, for 2 mins, until starting to brown. Add onions, carrots, thyme and garlic. Cook for 3 mins. Add lentils and cook for 1 min. Add stock and beef, cover and bring to a boil. Return lamb to pan and roast, covered, for 1 hour 30 mins, or until very tender.
Serve with extra chopped thyme and mashed potatoes, if desired.
ragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices
uart Dutch oven and brown beef pieces over medium-high heat
ransparent. Add 6 oz of beer and cover, turn heat down
I added a splash of beer to deglaze the pan.
Combine beef, beer, Tabasco and Worcestershire sauce. Season to taste.
Form into four 1\" thick patties. Wrap in cling film and chill for a couple of hours.
Grill patties; top with cheese and beer braised onions.
he meat.
Add the beer, bouillon and vinegar to the