Hi Charles.
I think browning of the beef in this recipe is purely optional. From
reading it, I feel the recipe will work just fine even without
browning. A tip one of our cookery writers put into one of her books is
to precook onions and/or garlic for a couple of minutes in the microwave
before adding them to the crockpot.
Cheers
Andrew
On 11/11/2014 8:39 a.m., Charles Rivard via Cookinginthedark wrote:
A personal note: I would not use this crock pot recipe, because it
involves using the stove top, which I am lousy at. I don't care for
recipes in which you must use other than the crock pot if it is a
crock pot recipe. I would rather have the crock pot do the cooking
than having to cook something and then put it into the crock pot.
Also, note that I had to do a lot of cleaning up of this recipe. I
refuse to just copy and paste from Internet recipes. I want to send
clearly written recipes.
crock pot beef and beer
Serves 4 to 6.
Total Time: 8 hours
Prep Time: 30 minutes
Cook Time: 8 hours
Ingredients:
2 cups of beer
3 lbs boneless beef chuck roast
1/2 cup plain flour
2 -3 tablespoons butter, divided
2 onions, sliced
2 garlic cloves, crushed
1 tablespoon tomato paste
cayenne or crushed red pepper flakes (optional)
2 bay leaves
salt and pepper
Directions:
1. Add the beer to the crock pot, turn the control to high.
2. Cut the beef into cubes, coat with the flour and brown in half of
the butter, you might have to do this in batches.
3. Transfer the browned beef to the crock pot.
4. Using the rest of the butter brown the onions, add garlic, tomato
puree and cayenne if using.
5. Add to the crock pot together with the bay leaves and salt and
pepper.
6. Now turn the crock pot to low and cook for 6 to 8 hours, until the
beef is tender.
7. 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 crock pot on high for this.
---
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