Best Beer to Cook Beef in

[email protected] wrote:
> HI. I'm not a real beer fan, but I found this recipe for the crockpot
> and I want to make it. Suggestion as to which type of beer might be
> best? Only thing I can remember making with beer was a white bean &
> chicken chile & the beer taste was so overpowering, I ended up
> throwing it out.
>
> My mom gave me a can of "Milwaukee's Best Ice"; she said it was cheap
> beer, which is why she wanted to give it to me instead of what the
> guys usually drink.... lol
>
> Before I waste meat and ruin what might be a tasty enough meal,
> thought I'd solicit opinions....
>
> ALL DAY CROCKPOT DELIGHT
>
> 2-3 lbs. boneless chuck, cut into 1 inch cubes
> 1/2 c. flour
> 1/4 c. butter
> 1 onion, sliced
> 1 tsp. salt
> 1/8 tsp. pepper
> 1 clove garlic, minced
> 2 c. beer
> 1/4 c. flour
>
> Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
> off excess fat. In crock pot, combine browned meat with onion, salt,
> pepper, garlic and beer. Cover and cook on low 5-7 hours (all day)
> until meat is tender. Turn control to high. Dissolve remaining 1/4 cup
> flour in small amount of water. Stir into meat mixture, cook on high
> 30-40 minutes. Serve with rice and salad.

Unless you're trying to make something like a Guiness Stew (which calls for
Guiness beer), go with the cheap stuff.

I would modify the recipe, though, to use a little oil (canola or something)
rather than butter for browing the beef cubes. In the time it takes to
brown the beef the butter may burn. Also, do the beef in batches so you
don't overcrowd the pan. I'd remove the beef to the crock pot with a
slotted spoon and then saute the onions and the garlic slightly. Add those
to the pot and then proceed as directed. There's a lot more I'd do, but
these are my basic suggestions.

Jill

Suggest away! I am NOT the world's greatest cook. I want it to
turn out good... lol

jmcquown wrote:
There's a lot more I'd do, but
> these are my basic suggestions.
>
> Jill

[email protected] wrote:
> HI. I'm not a real beer fan, but I found this recipe for the crockpot
> and I want to make it. Suggestion as to which type of beer might be
> best? Only thing I can remember making with beer was a white bean &
> chicken chile & the beer taste was so overpowering, I ended up throwing
> it out.
>
> My mom gave me a can of "Milwaukee's Best Ice"; she said it was cheap
> beer, which is why she wanted to give it to me instead of what the guys
> usually drink.... lol
>
> Before I waste meat and ruin what might be a tasty enough meal, thought
> I'd solicit opinions....
>

What kind of beer do you like? If you don't like to drink "Milwaukee's
Best Ice" chances are you won't feel differently about eating food
cooked with it. I am not a beer snob but those college beers smell like
the sewer pipe of a chemical factory to me.

I think dark beers go best with beef. You don't need super expensive
just good quality. For example there is a local brewer a few towns over
that makes great inexpensive but good dark beers.

Carla wrote:
> Suggest away! I am NOT the world's greatest cook. I want it to
> turn out good... lol
>
> jmcquown wrote:
> There's a lot more I'd do, but
>> these are my basic suggestions.
>>
>> Jill

LOL For one thing, I'd add some herbs once the stuff is in the pot. Since
I don't know what you have, I'll just toss out an idea or two. A couple of
dashes of dried oregano *or* marjoram. Maybe a hint of basil.

I'd add some vegetables. Not a lot, just something to make it more
"stew-like" but maybe that's not what you want. 1/4 c. of carrots comes to
mind. Or maybe a small amount of frozen green beans. Since you'll be
serving it with rice I wouldn't add potatoes, but that's just me. You could
add a can of diced tomatoes if you'd like to.

You might need additional liquid other than the beer (water should be fine)
if you use 3 lbs. of beef. I know everyone says don't remove the lid but
you can check it in the last couple of hours of cooking and judge for
yourself. It comes back up to temp.

I prefer cornstarch over flour as a thickener; it dissolves smoothly in
water (takes a remarkably small amount of water, too) and leaves no uncooked
flour aftertaste to a gravy.

Hope this helps!

Jill

[email protected] wrote:
> HI. I'm not a real beer fan, but I found this recipe for the crockpot
> and I want to make it. Suggestion as to which type of beer might be
> best? Only thing I can remember making with beer was a white bean &

<recipe snipped>

This is very similar to a Belgian Carbonnade of Beef recipe that I use.
it calls for a dark beer.

SD

"Carla" <[email protected]> looking for trouble wrote in
news:[email protected]:

> Suggest away! I am NOT the world's greatest cook. I want it to
> turn out good... lol

et tu' Carla?

Michael

>
> jmcquown wrote:
> There's a lot more I'd do, but
>> these are my basic suggestions.
>>
>> Jill
>
>



--
Send email to dog30 at charter dot net

jmcquown wrote:
> [email protected] wrote:
> > HI. I'm not a real beer fan, but I found this recipe for the crockpot
> > and I want to make it. Suggestion as to which type of beer might be
> > best? Only thing I can remember making with beer was a white bean &
> > chicken chile & the beer taste was so overpowering, I ended up
> > throwing it out.
> >
> > My mom gave me a can of "Milwaukee's Best Ice"; she said it was cheap
> > beer, which is why she wanted to give it to me instead of what the
> > guys usually drink.... lol
> >
> > Before I waste meat and ruin what might be a tasty enough meal,
> > thought I'd solicit opinions....
> >
> > ALL DAY CROCKPOT DELIGHT
> >
> > 2-3 lbs. boneless chuck, cut into 1 inch cubes
> > 1/2 c. flour
> > 1/4 c. butter
> > 1 onion, sliced
> > 1 tsp. salt
> > 1/8 tsp. pepper
> > 1 clove garlic, minced
> > 2 c. beer
> > 1/4 c. flour
> >
> > Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
> > off excess fat. In crock pot, combine browned meat with onion, salt,
> > pepper, garlic and beer. Cover and cook on low 5-7 hours (all day)
> > until meat is tender. Turn control to high. Dissolve remaining 1/4 cup
> > flour in small amount of water. Stir into meat mixture, cook on high
> > 30-40 minutes. Serve with rice and salad.
>
> Unless you're trying to make something like a Guiness Stew (which calls for
> Guiness beer), go with the cheap stuff.
>
> I would modify the recipe, though, to use a little oil (canola or something)
> rather than butter for browing the beef cubes. In the time it takes to
> brown the beef the butter may burn. Also, do the beef in batches so you
> don't overcrowd the pan. I'd remove the beef to the crock pot with a
> slotted spoon and then saute the onions and the garlic slightly. Add those
> to the pot and then proceed as directed. There's a lot more I'd do, but
> these are my basic suggestions.
>
> Jill

jmcquown wrote:
> [email protected] wrote:
> > HI. I'm not a real beer fan, but I found this recipe for the crockpot
> > and I want to make it. Suggestion as to which type of beer might be
> > best? Only thing I can remember making with beer was a white bean &
> > chicken chile & the beer taste was so overpowering, I ended up
> > throwing it out.
> >
> > My mom gave me a can of "Milwaukee's Best Ice"; she said it was cheap
> > beer, which is why she wanted to give it to me instead of what the
> > guys usually drink.... lol
> >
> > Before I waste meat and ruin what might be a tasty enough meal,
> > thought I'd solicit opinions....
> >
> > ALL DAY CROCKPOT DELIGHT
> >
> > 2-3 lbs. boneless chuck, cut into 1 inch cubes
> > 1/2 c. flour
> > 1/4 c. butter
> > 1 onion, sliced
> > 1 tsp. salt
> > 1/8 tsp. pepper
> > 1 clove garlic, minced
> > 2 c. beer
> > 1/4 c. flour
> >
> > Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
> > off excess fat. In crock pot, combine browned meat with onion, salt,
> > pepper, garlic and beer. Cover and cook on low 5-7 hours (all day)
> > until meat is tender. Turn control to high. Dissolve remaining 1/4 cup
> > flour in small amount of water. Stir into meat mixture, cook on high
> > 30-40 minutes. Serve with rice and salad.
>

Let's try this again since google screwed up and gave me a server
error.

> Unless you're trying to make something like a Guiness Stew (which calls for
> Guiness beer), go with the cheap stuff.

A decent dark beer since you want the flavor of the beer to come
through. This is a variant of Carbonnade of beef - Flemish/Belgian Beef
and Beer Stew.

>
> I would modify the recipe, though, to use a little oil (canola or something)
> rather than butter for browing the beef cubes. In the time it takes to
> brown the beef the butter may burn. Also, do the beef in batches so you
> don't overcrowd the pan. I'd remove the beef to the crock pot with a
> slotted spoon and then saute the onions and the garlic slightly.

Instead of butter or all vegetable oil: cut up 1/4 pound of bacon into
small pieces. Brown and remove the bacon. Set aside. Sprinkle the
onions with 1 tablespoonful of sugar and brown in the bacon fat. Remove
and brown garlic and then the beef. Add vegetable oil if needed.

> Add those to the pot and then proceed as directed. There's a lot more I'd do, but these are my basic suggestions.
>
> Jill

Add 1 tablespoonful of thyme to the mix in the crockpot and water if
needed (I usually need to add about 1/2 to 1 cup).

Serve over buttered broad egg noodles and top with the reserved bacon
and chopped parsley.

SD

On 23 Oct 2005 09:48:32 -0700, [email protected] wrote:

>My mom gave me a can of "Milwaukee's Best Ice";
>
>Before I waste meat and ruin what might be a tasty enough meal

Mother is ALWAYS RIGHT! and you know it. I would be more concerned
that you bought a "good" piece of beef, nicely marbled without
gristle. A bottle of Heineken will not make the gristle any better.


@@@@@ Now You're Cooking! Export Format

Charles Roast

meats

2 1/2 lb chuck roast
3 tablespoon olive oil
1 pkg lipton onion soup mix
2 tablespoon garlic
1 can beer
1 salt and pepper to taste

Preheat oven to 325F.

Heat olive oil in non-stick saute pan but not smoking. Add Chuck
Roast
and brown on both sides. Spray covered roasting pan with Pam and
place
roast in pan.

Continue heating saute pan and add Lipton Onion Soup mix, garlic and
saute
for a few minutes. Remember, the heat is on high and you must keep
close
watch. Add garlic and beer. Heat until foaming subsides. Pour over
roast
and cover pan.

Roast beef for 2 1/2 to 3 hours.

Variations: During last hour of roasting, add potatoes, celery, and
carrots. Root vegetables are particularly good cooked this way. Roast
until done. Also, you could add large mushrooms.

Yield: 4 servings


** Exported from Now You're Cooking! v5.70 **



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

In article <[email protected]>,
[email protected] wrote:

> HI. I'm not a real beer fan, but I found this recipe for the crockpot
> and I want to make it. Suggestion as to which type of beer might be
> best? Only thing I can remember making with beer was a white bean &
> chicken chile & the beer taste was so overpowering, I ended up throwing
> it out.
>
> My mom gave me a can of "Milwaukee's Best Ice"; she said it was cheap
> beer, which is why she wanted to give it to me instead of what the guys
> usually drink.... lol
>
> Before I waste meat and ruin what might be a tasty enough meal, thought
> I'd solicit opinions....
>
> ALL DAY CROCKPOT DELIGHT
>
> 2-3 lbs. boneless chuck, cut into 1 inch cubes
> 1/2 c. flour
> 1/4 c. butter
> 1 onion, sliced
> 1 tsp. salt
> 1/8 tsp. pepper
> 1 clove garlic, minced
> 2 c. beer
> 1/4 c. flour
>
> Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
> off excess fat. In crock pot, combine browned meat with onion, salt,
> pepper, garlic and beer. Cover and cook on low 5-7 hours (all day)
> until meat is tender. Turn control to high. Dissolve remaining 1/4 cup
> flour in small amount of water. Stir into meat mixture, cook on high
> 30-40 minutes. Serve with rice and salad.
>

Substutue coffee for beer...
Beer has just never worked for me. YMMV.

If you are going to try beer, do NOT use cheap, bitter, skunky beer!

If you would not drink it, don't cook with it!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson

I agree with SD; it does sound a bit like my recipe for Carbonade
Flamande which calls for dark beer (also a spring or thyme among other
things); but, definitely go with dark beer! Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

Carol Garbo wrote:
> I agree with SD; it does sound a bit like my recipe for Carbonade
> Flamande which calls for dark beer (also a spring or thyme among other
> things); but, definitely go with dark beer! Carol
>
> Our life may not always be the party we would have chosen, but while we
> are here, we may as well dance!

My post to Jill on how she would doctor this recipe up mentions using
the thyme, as well as browing the onions and beef in bacon fat.

SD

Carol Garbo wrote:

> I agree with SD; it does sound a bit like my recipe for Carbonade
> Flamande which calls for dark beer (also a spring or thyme among other
>
> things); but, definitely go with dark beer! Carol
>

I make several beef & beer dishes and have found both Guiness and Sierra
Nevada Porter Stout to be excellant.
---
JL

> Our life may not always be the party we would have chosen, but while
> we
> are here, we may as well dance!

Lifes a banquet and most poor "s.o.b's" are starving to death.
---
Aunty Mame.

lol I have found any beer i've ever tried to be skunky and bitter.
maybe refreshing on a really hot day for 2 sips...

I went with the "cheap" beer she gave me and made a small batch - easy
enough to modify such a simple recipe. Saved the rest of the stew meat
to try my other new project - cornish type meat pasties.

It came out suprisingly good! I had no noodles, so made a couple of
biscuits and ate some over biscuits. Just had some reheated
tonight over noodles.

This is definitely a nice change from the usual, even to a non beer
drinker. I will try to get some guiness or one of the other suggested
kinds here next time i'm in a big town. I was thinking carrots would
have been a nice addition.... So would have the bacon.... mmmm
Think I'd get tired of it rather quickly if I ate it every day, but
then, I get tired of everything quickly. Still, somethign I can freeze
in lunchable containers to pull out for lunch.... It was great!
The spices, too, would have been interesting. I have never used thyme
much, but I'll try sniffing my spices & see what seems right. I've got
quite a bit - basil (mmm), oregano, chile, GARLIC, thyme, marjoram...
etc...

Thanks.

Oh, yeah, I used flour for the thickener - dissolving it in water to
make a paste before adding it. BUT, I'll bet filé would work good
too. Has a slight flavor to it - they use it in gumbo - but it
wouldn't be noticeable with the beer & beef & onion flavors.

I'd use an English brown ale, or maybe a "special bitter" (also an
English style of ale.) Newcastle is a good brown ale, and Foster's in
the *green* oil can is a pretty good special bitter.

I would not use Guinness (sp?).

Best regards,
Bob

zxcvbob wrote:

> I'd use an English brown ale, or maybe a "special bitter" (also an
> English style of ale.) Newcastle is a good brown ale, and Foster's in
>
> the *green* oil can is a pretty good special bitter.
>
> I would not use Guinness (sp?).

Why not?---
JL

>
>
> Best regards,
> Bob

"Carla" <[email protected]> wrote in message
news:[email protected]...

> This is definitely a nice change from the usual, even to a non beer
> drinker. I will try to get some guiness or one of the other suggested
> kinds here next time i'm in a big town.

Pie! A steak, mushroom and ale pot pie can be delicious, especially with
Guinness as the beer. I don't have a recipe though, sorry - Googling may
help..






Shaun aRe

"Joseph Littleshoes" <[email protected]> wrote in message
news:[email protected]...
> zxcvbob wrote:
>
> > I'd use an English brown ale, or maybe a "special bitter" (also an
> > English style of ale.) Newcastle is a good brown ale, and Foster's in
> >
> > the *green* oil can is a pretty good special bitter.
> >
> > I would not use Guinness (sp?).
>
> Why not?---
> JL

Why not indeed - Guinness works wonderfully with beef.




Shaun aRe