Beer and Beef Crockpot
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.
Ingredients:
2 cups beer
3 lbs boneless beef chuck roast
1/2 cup plain flour
2-3 tablespoons butter, devided
2 onions, sliced
2 cloves garlic, crushed
1 tablespoon tomato paste
cayenne or crushed red pepper flakes (optional)
2 bay leaves
salt and pepper
8 hours 30 minutes ........30 mins prep
Add the beer to the crockpot, 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 crockpot.
Using the rest of the butter brown the onions, add garlic, tomato puree and cayenne if using.
Add to the crockpot together with the bay leaves and salt and pepper.
Now turn the crockpot 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 crockpot on high for this.
B-man
