Best Beer Braised Beef Cubes Recipes

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BEER BRAISED BEEF FROM A CROCK POT



Beer Braised Beef from a Crock Pot image

Don't worry about using beer when cooking. The alcohol burns off and you are left with flavor. It also tenderizes the meat.

Provided by Audrey M

Categories     Meat

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs boneless beef cubes, cut into 1 1/2 inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, thinly sliced
8 ounces mushrooms, undrained
12 ounces dark beer
1 tablespoon vinegar
2 beef bouillon cubes
2 teaspoons sugar
2 garlic cloves, minced
1 teaspoon thyme
2 bay leaves

Steps:

  • Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
  • Combine all other ingredients and pour over beef.
  • Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
  • Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
  • Serve over cooked egg noodle pasta.
  • Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.

Nutrition Facts : Calories 1593.5, Fat 161.7, SaturatedFat 67.1, Cholesterol 225.5, Sodium 656.1, Carbohydrate 9.1, Fiber 1, Sugar 3.8, Protein 20.7

BEER-BRAISED BEEF



Beer-Braised Beef image

Provided by Nancy Fuller

Categories     main-dish

Time 5h30m

Yield 6 servings

Number Of Ingredients 14

One 3-pound brisket, first cut
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
6 cloves garlic, smashed
1 large yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 tablespoons tomato paste
1/4 cup apple cider vinegar
3 cups chicken stock
Two 12-ounce bottles brown ale

Steps:

  • Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
  • Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
  • Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
  • To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
  • Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
  • Serve on a platter along with the vegetables and any extra braising liquid as a sauce.

BEER-BRAISED ROAST WITH ROOT VEGETABLES



Beer-Braised Roast with Root Vegetables image

I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread. -Malcolm Cieszko, Washington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 8h35m

Yield 6 servings.

Number Of Ingredients 15

2 tablespoons olive oil
1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed
2 large onions, sliced
3 celery ribs, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 medium sweet potato, peeled and cut into 1-inch cubes
1/2 pound fresh whole mushrooms, quartered
1 bottle (12 ounces) dark beer or 1-1/2 cups beef broth
4 tablespoons minced fresh parsley, divided
3 tablespoons Worcestershire sauce
3 tablespoons seedless blackberry spreadable fruit
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cornstarch
1/2 cup cold water

Steps:

  • In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.

Nutrition Facts : Calories 539 calories, Fat 26g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 47g protein.

BEER-BRAISED BEEF



Beer-Braised Beef image

Provided by Food Network

Categories     main-dish

Time 9h20m

Yield 10 to 12 servings

Number Of Ingredients 9

One 8- to 10-pound beef brisket
1 yellow onion, julienned
1 cup chopped garlic
1/4 cup ground black pepper
1/4 cup salt
1 1/2 tablespoons beef base
2 cans Irish stout beer
Red pepper cream cheese, for serving
10 to 12 buns

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours.
  • Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator.
  • When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef.
  • Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve.

BEER-BRAISED BEEF CUBES



Beer-Braised Beef Cubes image

I am a fulltime legal assistant and I use my crockpot often. This is a recipe that is easy and very good.

Provided by Dana Ramsey

Categories     Beef

Time 6h20m

Number Of Ingredients 15

3 strips of bacon diced
2 lb beef stew meat cut into 1 inch cubes
1/2 tsp crushed peppercorns (i use the tricolor)
1/4 tsp salt
1 tsp olive oil
1 medium onion cut into wedges
1 tsp minced garlic
1 bay leaf
1 can(s) beer or non-alcoholic beer
1 Tbsp soy sauce
1 Tbsp worcestershire sauce
1 tsp dried thyme
2 Tbsp all purpose flour
1/4 c water
hot cooked noodles

Steps:

  • 1. In a large skillet, cook bacon over mediumheat until crisp. Remove from pan to paper towels to drain, discard drippings. Sprinkle beef with pepper and salt. In the same skillet brown the beef on all sides in the oil; drain.
  • 2. Transfer to a 5 quart 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.
  • 3. Cover and cook on low for 5 1/2 to 6 hours or until meat is tender.
  • 4. In a small bowl, combine flour and water until smooth, Gradually stir into slow cooker. Cover and cook on high for 30 minutes longer or until thickened. Discard bay leaf.
  • 5. Serve beef over noodles.

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