Beer-Braised Beef Recipe
- 3 bacon strips, diced
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 1 medium onion, cut into wedges
- 1 teaspoon minced garlic
- 1 bay leaf
- 1 can (12 ounces) beer or nonalcoholic beer
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1/4 cup water
- Hot cooked noodles
- 1. 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.
- 2. 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.
- 3. 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 and adding a little broth or water if necessary. Serve with noodles. Yield: 8 servings.
1/2 cup (calculated without noodles): 246 calories, 13g fat (4g saturated fat), 74mg cholesterol, 313mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 24g protein
Reviews for Beer-Braised Beef
"I cooked in the oven and made the gravy on the stove. Loved it :)"
"strong beer flavor, very tender meat, won't make it again"
"My Boyfriend LOVED this dish and he's picky. This one's a keeper."
"I used a wheat beer and it added a mellow flavor but could use more heat or spice for the next time"
"It was not bad but the beer flavor was really strong. Not a flavorful as I had imagined"
"This was wonderful. I used a light domestic beer. And I mixed the finished beef mixture with buttered noodles. I do recommend making this the day before it is served. The flavors are much better. I will make this again."
"This was very good, but I thought the beer taste was overwhelming. Next time I will make it without the beer and substitute beef stock and a little red wine."
"This was very good, but I thought the beer taste was overwhelming. Next time I will make it without the beef and substitute beef stock and a little red wine."
"My family loves this recipe and requests it over and over. I usually double the beef, but only use one can of beer. It's always yummy. I'm making it tonight and the smell is amazing drifting through the house!"
"This wasn't bad. A little too much thyme flavor for my taste. Might leave that out and use more garlic next time, though I will make this again. I also intened to add more onions. Served it with mashed potaotes instead of noodles."
"added some mushrooms and a can of mushroom soup and it was fantastic. will make again and again"
"Ended up with 2 1/2 lbs of meat so I needed double the beer etc. Didn't have any soy sauce so used double the worch. sauce. Not much taste until I added beef base granules to the gravy at the end. Overall very good, very easy, might try a dash of basalmic vinegar in it to kick up the flavor next time. baker 1576"
"anything in the Crock-Pot is a blessing"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.