Beef in Beer

Today we had our first sprinkling of snow and so I thought I should dig out a recipe that I hadn’t yet blogged which would be perfect for this weather – Beef in Beer. It took me a long time to get into using my slow cooker because I wasn’t finding recipes that my family enjoyed.

Well here’s one that we all loved. I used the cheapest own brand stewing steak I could buy but you wouldn’t know it because what came out of the slow cooker was succulent and velvety. I found this recipe in my Cookworks slow cooker recipe leaflet and just tweaked it, I think red onions add a lovely sweet caramelised flavour to slow cooked stews and I don’t use anything else now!

What’s your favourite slow cooked dish? If you have one, do leave a link to it in the comments as I really would like to increase my own repertoire and am especially interested in other meats or vegetarian options!

As this dish is made from scratch I am entering it into Javelin Warrior’s Made with Love Mondays challenge.

Start by browning your beef in small batchesThen add your onions & mushrooms (I hadn’t bought mine yet so added towards end).

4.5 from 2 votes

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Beef in Beer

This casserole is a delicious combination of beef, beer, mushrooms and red onions in a meaty, herby, tomato infused gravy which is perfect for mopping up with mashed potato.

Course Main

Cuisine British

Prep Time 10 minutes

Cook Time 6 hours 15 minutes

Total Time 6 hours 25 minutes

Servings 4

Author Camilla

Ingredients

• 25 g / 1oz Butter
• 900 g / 2lb Stewing steak trimmed & cubed
• 3 Red onions medium chopped into 6 wedges each
• 2 Garlic cloves crushed
• 150 g Button mushrooms
• 50 g / 2oz Plain flour
• 375 ml Beef stock
• 375 ml Brown ale
• 2 Bay leaves
• 1 Bouquet garni sachet
• 2 tbsp Tomato puree
• Salt & freshly ground pepper

Instructions

1. Melt the butter in a large deep non-stick pan.
2. Fry the steak in batches for 3 – 4 minutes, putting the cooked meat in the crock pot to wait.
3. Once all the meat is cooked add it back to the pan along with the the onion, garlic and mushrooms and cook for a further 3 minutes.
4. Then add the flour and cook for 1 minute.
5. Stir in the stock, ale, tomato paste, bouquet garni, bay leaves and seasoning.
6. Transfer to slow cooker and cook for 6 – 8 hrs on high or 8 – 10 hrs on low.
7. Serve with mash to mop up the gravy and your favourite veggies!