Beer-Braised Beef
I modified the ingredients in this main dish to suit my family's tastes. It’s quick to put together in the morning, and at the end of the day, all that's left to do is cook the noodles and eat! This recipe can easily be doubled or tripled to serve a large crowd. —Geri Faustich, Appleton, Wisconsin
Can you freeze Beer-Braised Beef?
After discarding bay leaf, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with noodles.
Ingredients
- 3 bacon strips, diced
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 1 medium onion, cut into wedges
- 1 teaspoon minced garlic
- 1 bay leaf
- 1 can (12 ounces) beer or nonalcoholic beer
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1/4 cup water
- Hot cooked noodles
Directions
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1In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain.
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2Transfer to a 5-qt. slow cooker. Add the bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture.
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3Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
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4In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles.
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