Beef Stew With Beer Crock Pot Recipes

CROCKPOT BEEF STEW WITH BEER

Steps:

• Line crock pot insert with a liner if desired.
• Layer beef stew meat (heavily seasoned) and diced vegetables.
• Pour cream of celery and mushroom soups over top. Pour beer around the edge.
• Cover and cook on low for 6-7 hours or high for 3-4 hours.
• To thicken, mash softened butter, flour and cornstarch together. Stir into beef stew.
• Cover and cook on low for 20 minutes or until thick. Stir in Worcestershire sauce and salt and pepper to taste before serving.

SLOW COOKER BEEF STEW

Steps:

• Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
• Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
• Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

CROCKPOT BEEF AND BEER STEW

Steps:

• Serve right away and enjoy.

BEEF IN BEER IN THE SLOW COOKER

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.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

CROCK POT BEEF & BEER STEW

Steps:

• Place cut carrots, celery, onion and potatoes in the bottom of a large crock pot.
• Mix tomato paste, garlic, paprika and Worcestershire sauce together in a small prep bowl and set aside.
• Trim meat and cut into 1" cubes.
• Place flour, salt and pepper into a large zipper lock bag. Add meat, seal bag and shake to coat.
• In a large skillet heat 1 Tablespoon vegetable oil until hot. Add half of the meat and brown quickly on all sides. Be careful to separate the pieces. Transfer meat to the crock pot and brown the remaining pieces. Spoon the tomato paste mixture over the last batch of beef and stir well to coat. Cook about 1 minute longer then tranfer contents of skillet to the crock pot.
• Add the bay leaves and pour the beer over everything. Cover and cook on low for 8-10 hours. (Note, this was fully cooked in my crock after 8 hours.).

BEEF STEW WITH BEER (CROCK POT)

Steps:

• Mix flour, salt and pepper together and coat beef cubes.
• Fry bacon until crisp. Discard fat.
• Mix together beer and seasonings.
• Place beef, bacon, garlic and onions in cooker. Pour liquid mixture over them.
• cook on low for 10 hours or on high for 6 hours.

FLEMISH BEEF STEW (CROCK POT)

Steps:

• Heat 2 tsp oil in a large skillet over medium heat.
• Add half the beef and brown on all sides, turning frequently (about 5 minutes).
• Transfer to a 6 quart crock pot.
• Drain any fat from pan.
• Add the remaining 2 tsp oil and brown the remaining beef.
• Transfer to the crock pot.
• Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze (5-7 minutes).
• Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more.
• Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling (about 3 minutes).
• Transfer the mushroom mixture to the crock pot.
• Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the crock pot.
• Stir to combine.
• Cover and cook on low until the beef is very tender, about 8 hours.
• Discard bay leaf before serving.
• ***To make ahead: Prepare though step 12 ; cover and refrigerate for up to one day before cooking in crock pot.
• Serves 8.

BEEF STEW IN THE CROCK POT

Steps:

• Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour.
• Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.
• Remove the meat from the pan and place in the crock pot.
• Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.
• Add the reduced liquid to the crock pot along with the remaining ingredients and combine.
• Cook on low for 6-8 hours.

GUINNESS BEEF STEW IN A CROCK POT

Steps:

• Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.
• Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). Add more oil to pan as necessary for each batch. Remove and set aside.
• Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan. (That's Flavor!).
• Add meat and onions to crock pot, top with mushrooms.
• Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).
• Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own.
• Serve with crusty French bread!
• *Tony Chachere's and Mrs. Dash are my "go-to" seasonings for everything. You can use your favorite if these are not available.

BEER AND BEEF CROCK POT

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.