Delia Smith Beef In Beer Recipes
BEEF IN BEER IN THE SLOW COOKER
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
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
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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