Buffet Beef In Beer Crock Pot Recipes

BEEF IN BEER IN THE SLOW COOKER

Beef in Beer in the Slow Cooker image

Delicious tender beef cooked in the slow cooker with beer, shallots, bacon, and mushrooms. The Guiness® makes a lovely gravy without tasting overly strong of beer. This is quite a meaty dish so would also be nice with potatoes and carrots added. I serve this with crusty French bread to mop up the juices. Hearty and warming to come home to. Cooks in 5 hours in the slow cooker; however it would not hurt it to be cooked all day.

Provided by Samantha's Supper

Categories 100+ Everyday Cooking Recipes

Time 5h30m

Yield 4

Number Of Ingredients 10

Ingredients

4 teaspoons vegetable oil, divided, or as needed
12 shallots, peeled and left whole
1 pound cubed beef stew meat
1 tablespoon all-purpose flour
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
2 onion, cut in half and sliced
1 large garlic clove, crushed
4 slices smoked streaky bacon, sliced into strips
1 ½ cups fresh button mushrooms
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 42 g, Cholesterol 72.4 mg, Fat 24 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 8.1 g, Sodium 316.6 mg, Sugar 10.2 g

SLOW COOKED BARBECUE BEER BEEF

Slow Cooked Barbecue Beer Beef image

Delicious slow-cooked barbecue beef. Served this at a Super Bowl® party and it was a big hit!

Provided by Allison Fletcher Acosta

Categories Main Dish Recipes Sandwich Recipes Beef

Time 10h35m

Yield 16

Number Of Ingredients 17

Ingredients

1 large onion, chopped
4 cloves garlic, minced
1 cup ketchup
½ cup beer
½ cup white vinegar
1 tablespoon Worcestershire sauce
4 drops liquid smoke flavoring
½ teaspoon salt
1 teaspoon ground black pepper
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ cup brown sugar
4 pounds beef brisket
2 teaspoons cornstarch
2 tablespoons water
16 potato buns, or as needed

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.

Nutrition Facts : Calories 374 calories, Carbohydrate 35.2 g, Cholesterol 46.6 mg, Fat 19.2 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 6.6 g, Sodium 493.9 mg, Sugar 11 g

BEER AND BEEF CROCK POT

Beer and Beef Crock Pot image

We like this with mashed potatoes, pasta or rice and vegetables. I usually do not thicken the sauce, but that is a personal preference. I have made this with different types of beer, light, strong and sweet depending what was on hand. It freezes well.

Provided by PetsRus

Categories Stew

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups beer
3 lbs boneless beef chuck roast
1/2 cup plain flour
2 -3 tablespoons butter, divided
2 onions, sliced
2 garlic cloves, crushed
1 tablespoon tomato paste
cayenne (optional) or crushed red pepper flakes (optional)
2 bay leaves
salt and pepper

Steps:

Add the beer to the crock pot, turn the control to high.
Cut the beef into cubes, coat with the flour and brown in half of the butter, you might have to do this in batches.
Transfer the browned beef to the crock pot.
Using the rest of the butter brown the onions, add garlic, tomato puree and cayenne if using.
Add to the crock pot together with the bay leaves and salt and pepper.
Now turn the crock pot to low and cook for 6 to 8 hours, until the beef is tender.
If you want to thicken the sauce add about 2 tablespoons of flour made into a paste, about 30 minutes before the end of the cooking time, stir that in, you will have to turn the crock pot on high for this.

Nutrition Facts : Calories 1055.1, Fat 72.6, SaturatedFat 30.6, Cholesterol 250, Sodium 280.3, Carbohydrate 23, Fiber 1.4, Sugar 2.9, Protein 65.6