Slow Cooker Beef and Beer
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An 8-cup (2 L) slow cooker is just the right size for small batches of stew – perfect for this recipe that makes just enough for two dinners for two. Serve with mashed or boiled potatoes to soak up all the rich, meaty sauce.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 444 |
| pro | 52 g |
| total fat | 18 g |
| sat. fat | 5 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 110 mg |
| sodium | 491 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 40% |
| vit A | 68% |
| vit C | 17% |
| folate | 23% |
Suggested Recipes
-
2 lb (1 kg) beef cross rib pot roast boneless
2 tbsp (25 mL) vegetable oil
1/4 cup (50 mL) diced bacon
2 carrots, sliced
2 onions, diced
2 cloves garlic, minced
3 cups (750 mL) button mushrooms (8 oz/250 g), halved
1/4 tsp (1 mL) each salt, pepper and dried thyme
3/4 cup (175 mL) each beer and sodium-reduced beef stock (or all beef stock)
2 tbsp (25 mL) tomato paste
2 tbsp (25 mL) all-purpose flour
1/4 cup (50 mL) minced fresh parsley
Preparation:
Cut beef into 1-1/2-inch (4 cm) cubes. In large skillet, heat half of the oil over medium-high heat; brown beef. Transfer to slow cooker.
Add bacon to skillet; fry until starting to crisp. Transfer to slow cooker. Drain fat from skillet.
In same skillet, heat remaining oil over medium heat; fry carrots, onions, garlic, mushrooms, salt, pepper and thyme, stirring occasionally, until onions are softened, about 3 minutes. Add beer, stirring and scraping up brown bits; scrape into slow cooker.
Add beef stock and tomato paste to slow cooker; stir to combine. Cover and cook on low for 6 to 8 hours or until meat is tender.
Skim fat from liquid. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley.
Add bacon to skillet; fry until starting to crisp. Transfer to slow cooker. Drain fat from skillet.
In same skillet, heat remaining oil over medium heat; fry carrots, onions, garlic, mushrooms, salt, pepper and thyme, stirring occasionally, until onions are softened, about 3 minutes. Add beer, stirring and scraping up brown bits; scrape into slow cooker.
Add beef stock and tomato paste to slow cooker; stir to combine. Cover and cook on low for 6 to 8 hours or until meat is tender.
Skim fat from liquid. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley.
Additional Information
- Variation
Oven-Braised Beef and Beer: Omit flour. In shallow Dutch oven, brown meat in oil; set aside. Fry bacon, carrots, onions, garlic, mushrooms, salt, pepper and thyme until vegetables are tender, 7 minutes.
Stir in tomato paste until vegetables are coated. Add beer and beef stock; bring to boil, stirring and scraping up brown bits. Return meat to pan. Cover and cook in 325°F (160°C) oven, stirring occasionally, until beef is tender, 2-1/2 to 3 hours. Stir in parsley.
Tags:
Main Course; Meat-Beef; Meat-Pork; Vegetables; Skillet; Slow-cook; For One or Two;
Source
Canadian Living Magazine: March 2007
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