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.
Time 10h35m Yield 16 Number Of Ingredients 17 Steps:
Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top. Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours. Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks. Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker. Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.
Time 9h10m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Place potatoes, onions, carrots, and bay leaf in crock pot. Trim excess fat from brisket; put meat on top of veges. Mix molasses with beer and pour over all. Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour. Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing). Serve with vegetables.
Time 6h20m Yield 4 serving(s) Number Of Ingredients 7 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.
More about “beef in beer in the slow cooker recipes”
Time 6h20m Yield 8 servings. Number Of Ingredients 15 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat is tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. Freeze option: After discarding bay leaf, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with noodles.
