Beer Bacon Onion Braised New Potatoes Recipes

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BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 18

1 tablespoon kosher salt, more as needed
1 teaspoon black pepper, more for garnish
6 bay leaves
2 teaspoons sweet paprika, more for garnish
4 pounds boneless beef stew meat, cut into 1 1/2-inch chunks
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
4 Spanish or very large yellow onions, thinly sliced
6 sprigs fresh thyme
4 sprigs fresh parsley, plus chopped parsley, for garnish
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 cups beef or chicken stock, preferably homemade
1 cup beer, preferably Belgian-style or brown ale
Flaky sea salt, for garnish
Dijon-style mustard, preferably extra-hot, for serving

Steps:

  • In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
  • Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
  • When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
  • Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
  • Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
  • Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
  • If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram

CARAMELIZED BEER-ONION AND BACON BURGERS



Caramelized Beer-Onion and Bacon Burgers image

Enjoy this beer-onion burger featured with bacon, ground beef and lettuce - a cheesy dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 10

8 slices bacon, crisply cooked, drippings reserved
2 large sweet onions, thinly sliced (about 1 1/2 lb)
1 bottle (12 oz) pilsner style beer
1 1/2 lb lean (at least 80%) ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices (about 3/4 oz each) Cheddar or American cheese
8 leaves red leaf lettuce or red romaine lettuce
4 slices tomato
4 kaiser rolls or crusty rolls, split

Steps:

  • In 10-inch skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add onions; cook about 15 minutes, stirring frequently, until softened.
  • Reserve 1/2 cup of the beer. Stir remaining beer into onions. Heat to boiling; reduce heat to medium and simmer uncovered, stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Cool.
  • Meanwhile, roughly chop 4 slices of the cooked bacon; set aside. Roughly chop half of the onion mixture; stir into chopped bacon.
  • In medium bowl, stir chopped onion and bacon mixture into beef. Add salt and pepper. Shape beef mixture into 4 large patties, thinner at center and thicker at edges for even cooking.
  • In 10-inch skillet, heat remaining bacon drippings over medium-high heat. Add patties; cook 8 minutes for medium-rare, 10 minutes for medium, 12 minutes for medium-well, turning once. After turning, add reserved 1/2 cup beer to burgers, then top burgers with cheese. Cover skillet to melt cheese.
  • Place burgers on bun bottoms; top with lettuce leaves, tomato slices, and remaining caramelized onions. Cut remaining 4 slices bacon in half; crisscross 2 pieces on top of onions on each burger, and cover with tops of buns.

Nutrition Facts : Calories 620, Carbohydrate 30 g, Cholesterol 145 mg, Fiber 2 g, Protein 46 g, SaturatedFat 14 g, ServingSize 1 Burger, Sodium 1090 mg, Sugar 5 g, TransFat 2 g

STEAK WITH BEER-BRAISED ONIONS



Steak with Beer-Braised Onions image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 sprigs thyme
Kosher salt and freshly ground pepper
1 12-ounce bottle brown ale
1/2 cup low-sodium beef broth
6 ounces extra-wide egg noodles
1/2 cup frozen peas
2 tablespoons unsalted butter
4 cube steaks (about 1 1/4 pounds)
2 tablespoons chopped fresh parsley

Steps:

  • Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
  • Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
  • Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.

Nutrition Facts : Calories 580, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 159 milligrams, Sodium 537 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 39 grams, Sugar 4 grams

BEER, BACON & ONION BRAISED NEW POTATOES



Beer, Bacon & Onion Braised New Potatoes image

Simple, great flavor, savory and just a fantastic easy recipe. A simple pot of bacon, herbs, onions and potatoes, just slow cooked. True comfort food. Serve this with a slow cooked pork roast, slow cooked short ribs, or baked chicken; these are just my favorites. If you want, cut the recipe in half for just the two of you.

Provided by SarasotaCook

Categories     Potato

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

4 cups tiny new potatoes (red skinned potatoes, skins on and halved)
1 large onion, cut in half and thin sliced
1 (12 ounce) bottle beer
3 slices bacon, diced
2 teaspoons minced garlic (you can use more or less if you want)
1 tablespoon fresh thyme
1 rosemary sprig
1 teaspoon fresh parsley (as a garnish)
1 tablespoon butter
salt
pepper

Steps:

  • Bacon and Onions -- In a large sauce pan, add the butter and bacon and saute until the bacon starts to render some of the drippings, just a couple of minutes on medium low heat. You DON'T want the bacon to crisp up. Then add in the onions, garlic, herbs and stir another couple of minutes.
  • Potatoes and Beer -- If you are using bigger potatoes, you may want to cut them in quarters. Add in the potatoes and toss well to combine all the flavors. Then add in a pinch of salt, pepper and the beer. Go easy on the salt and pepper as you can re-season once the dish is cooked. It will take about 30 minutes, covered, but I like to vent the lid just a bit so some of the liquid will evaporate. Cook until the potatoes are tender. Once tender, re-check if you need to add any additional salt and pepper. And again, cooking time can vary.
  • NOTE: As one reviewer mentioned, Theirs took much longer. Remember this depends on the size of your pot, and most importantly on the size of the potatoes. The time is NOT set in stone as this can vary.
  • Serve -- Just serve the potatoes with the sauce in a large bowl and make sure you give them a big spoon so they can add some of the sauce over the potatoes. Garnish with fresh parsley. ENJOY!

Nutrition Facts : Calories 161.6, Fat 5.7, SaturatedFat 2.8, Cholesterol 11.7, Sodium 94.4, Carbohydrate 19.3, Fiber 2, Sugar 2.6, Protein 3.1

BEER BRAISED GREEN PEPPERS, ONIONS & POTATOES



Beer Braised Green Peppers, Onions & Potatoes image

I was making a pizza crust with beer and our son dumped the beer in the frying pan with the green peppers and onions, instead of the bowl with the pizza dough makings and a recipe was born!

Provided by Montana Heart Song

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 green sweet peppers, seeded and diced
1 large white onion, peeled and diced
4 tablespoons olive oil
1 (12 ounce) can beer
1 teaspoon salt or 1 teaspoon salt substitute
1 teaspoon white pepper
6 potatoes, peeled and shredded
1/4 cup shredded parmesan cheese (optional)
1 tablespoon lemon juice (see note) (optional)

Steps:

  • In large frying pan, add green peppers, onions and 2 tblsp olive oil. Heat to moderate heat. Stir a few times until onions and peppers are starting to get transparent. Add 6 oz of beer and cover, turn heat down and simmer about 10 minutes.
  • Take out of pan and set aside in a bowl.
  • To dry frying pan add 2 tblsp olive oil. Heat to moderate high, add shredded potatoes. Note: You may squeeze the potatoes to release and drain the starch and then add 1 tblsp lemon juice to potatoes so they do not turn as brown before cooking.
  • Fry without turning. Use spatula to raise edges and raise slightly towards the middle.
  • Turn heat down after the underside starts to turn medium brown. It is best to use non stick or heavy commercial skillet.
  • Add the other 6 oz of beer, tip the pan and raise the edges so the beer goes on the underside of the potatoes.
  • Add the salt and pepper sprinkling on the top of the potatoes.
  • Add the reserved cooked peppers and onion mixture. Cover,cook low heat 10 to 15 minutes.
  • Take frying pan to the table and cut in wedges and serve with spatula. Sprinkle with cheese for individual taste only.
  • Note: My family used ketchup as a condiment for this recipe. Use a very mild mellow lite beer.

Nutrition Facts : Calories 216.6, Fat 7, SaturatedFat 1, Sodium 303.7, Carbohydrate 33, Fiber 4.4, Sugar 2.8, Protein 3.9

BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD



Beer-Braised Sausages with Warm Potato Salad image

Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet Italian pork sausages
1 medium yellow onion, halved and thinly sliced
12 ounces pale ale beer
1 1/2 pounds small red potatoes, halved
Coarse salt and ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley

Steps:

  • In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
  • Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
  • Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

Nutrition Facts : Calories 484 g, Fat 22 g, Fiber 3 g, Protein 31 g

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