Saturday, February 18, 2012

Beer Braised Beef in the Crockpot

Despite the Mexican tomato sauce, this does not have an overly Mexican taste. It just gives it a lot of flavor in an otherwise less flavorful meat. I'm not a huge roast fan (I usually make roasts and ribs for hubby as a public service.) but this is awesome. I always make extra and freeze it.
    • 6 bacon strips, diced (optional)
    • 2 pounds beef stew meat, cut into 1-inch cubes
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • 1 medium onion, diced
    • 2 teaspoon minced garlic
    • 1 can (12 ounces) beer 
    • 1 tiny can of Mexican tomato sauce (I used Ro*tel brand)
    • 2 tablespoons all-purpose flour

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel and reduce drippings to 2T left in the pan.
  • Sprinkle beef with pepper and salt. In the same skillet, sear beef quickly in batches. It shouldn't be cooked all the way. This is just for color. You can skip it if you don't mind grayish crockpot meat.
  • Transfer to a 5-qt. slow cooker. Add the bacon, onion, garlic, beer and sauce. 
  • Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
  • 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. 
  • Serve beef over mashed cauliflower or rice/noodles if you're not low carbing it. Shred it for tacos if you have leftovers. This freezes really well.
  • Yield: 8 servings.
Nutritional Facts 1/2 cup equals 246 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 313 mg sodium, 5 g carbohydrate, 1 g fiber, 24 g protein

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