MOM'S BEEF AND BEER
Cubed beef is simmered in beer with lots of onions. What else is better then that? Served with boiled carrots that you can add right in the pot. The gravy this makes tastes awesome on mashed potatoes!
Provided by NORAJ1067
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 4
Number Of Ingredients 11
Steps:
- Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
- Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
- Bring to a boil, then simmer over low heat for 1 1/2 hours.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 21.2 g, Cholesterol 149.7 mg, Fat 40.4 g, Fiber 1.8 g, Protein 46.9 g, SaturatedFat 15.2 g, Sodium 113.1 mg, Sugar 2.4 g
BEEF IN BEER
Steps:
- Heat the beef drippings and oil together in a saute pan. Working in batches, brown the beef strips on all sides. Remove from the pan. In the same pan, fry the onions until soft, about 15 minutes, then add the garlic for 1 minute. Remove. (Check if there is fat in the pan. If not, add a good tablespoon of butter and let it melt.) Add the flour and sugar to the pan and cook for 1 minute to make a roux. Gradually whisk in the stock and bring to a boil. (At this point, turn the oven on to 325 degrees F/160 degrees C.) Add the beer and vinegar to the boiling stock, and bring back to a boil, cooking until thickened, about 10 minutes. Remove from the heat.
- In a large casserole dish, layer the onions alternately with the beef strips, seasoning each layer as you go with salt and pepper. Tuck in the bouquet garni and pour the sauce over. Cover and bake for 2 1/2 hours. If you can wait a day before eating, cool the dish completely when it's out of the oven and refrigerate overnight: the flavor will be even better when you reheat it.
BEEF 'N' BEER
Make and share this Beef 'N' Beer recipe from Food.com.
Provided by Ann Marie F
Categories Meat
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Salt & pepper meat and brown lightly in heavy skillet.
- Add onions, pepper and mushrooms and brown lightly.
- Pour beer over all, stir in catsup and mustard.
- Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender.
Nutrition Facts : Calories 427.3, Fat 29.8, SaturatedFat 12, Cholesterol 104.3, Sodium 128.3, Carbohydrate 6.5, Fiber 1, Sugar 2.5, Protein 29.1
ITALIAN BEEF N BEER
I have made these Italian Beef sandwiches for so many years. I have no Idea where I got the recipe, but everyone who eats my Italian beef says it is the best they have ever eaten.
Provided by Darlene Summers
Categories Lunch/Snacks
Time 4h10m
Yield 6-8 Sandwiches
Number Of Ingredients 8
Steps:
- Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
- When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
- Return meat to juice and reheat.
- While meat is reheating, get out the number of buns you will be needing.
- Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
- Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.
BEEF IN BEER
This is a very simple dish to prepair and tastes delicious with chips or mashed potatoes and veg. Its also a cheap cut of meat.
Provided by beverley1471
Time 3h15m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
- Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
- Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
- return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
- you can add a teaspoon of suger at step four if the beer you are using is quite bitter.
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