Beef Carbonnade (beef & beer stew)
Beer Braised Beef In Crock Pot
Chicken And Dried Cranberries In Dark Beer
Pork Chops in Beer Gravy (Schweinekotelett In Zweibelsosse)


> From: "Monroe" >
> I know there are some great traditional stews made with beer. I would
> like recipes for these stews particularly if they are cooked in a
> crockpot. Thankyou

* Exported from Mastercook *

Beef Carbonnade (beef & beer stew)

Recipe By : Collection of Pete Romfh
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound bacon
2 pounds yellow onions, peel &
thinly slice
1 tablespoon sugar
1 cup all-purpose flour, unbleached
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper, freshly
ground
3 pounds beef stew meat, cubed
2 cups good dark beer
chopped parsley, garnish

Coarsely dice the bacon and saute it in a large skillet until crisp
and brown. Remove bacon with a slotted spoon and reserve.
Add the onions to the skillet and cook them in the rendered fat until
tender, about 20 minutes. Uncover the skillet, raise the heat, and
sprinkle the onions with the sugar. Toss and stir them until they are
well browned. Transfer onions to a strainer set over a bowl and let
stand while you prepare the beef.
Stir together on a plate the flour, thyme, salt and pepper, and roll
the cubes of meat around in the mixture until well coated. Shake off
the excess and set the cubes on another plate.
Press the onions gently with the back of a spoon to extract as much of
the cooking fat as possible. Transfer fat to a kettle. Add additional
fat in the form of vegetable oil if it appears you will not have
enough for proper browning of the beef. Be sparing, however, or the
carbonnade will be greasy.
Set the kettle over high heat; when the kettle is very hot, add 6 to 8
beef cubes. Do not crowd them in the kettle or they will not brown
properly. Turn the heat down slightly and continue to cook cubes until
browned on all sides. Transfer them with a slotted soon to a clean
plate and proceed with the browning until all the meat is done.

Preheat oven to 325F.

Pour the beer into the kettle and use a spoon to stir up all the
browned bits on the bottom. Return beef cubes to the kettle along with
the bacon and sauteed onions. Bring to a simmer on the stove. Cover
and set on the middle rack of the oven.
Cook for 1 1/2 hours, stirring occasionally, or until stew is reduced
and thickened and meat is tender. Regulate the oven temperature as
needed to maintain a moderate simmer.
Taste and correct seasoning. Turn stew out into a heated serving dish,
garnish with chopped parsley, and serve immediately.
Serve with egg noodles tossed with butter and poppy seeds, sauteed
apples and black bread. Serve the same beer you used in the stew.

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* Exported from Mastercook *

Beer Braised Beef In Crock Pot

Recipe By : Collection of Pete Romfh
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Lean beef stew meat
cut into 1-1/2 Inch pieces
1 teaspoon Salt
1/2 teaspoon Pepper
2 medium Onions thinly sliced
8 ounces can mushrooms (or pieces)
undrained
12 ounces dark beer
1 tablespoon Vinegar
2 Beef bouillon cubes
2 teaspoons Sugar
2 cloves garlic, minced
1 teaspoon Thyme
2 Bay leaves

Put the beef in the crock pot. Combine all the other ingredients and
pour over the beef. Cook on low for 8 10 hours or on high for 4 5
hours. Before serving thicken juices if desired. Use some flour or
corn starch to do this.

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* Exported from Mastercook *

Chicken And Dried Cranberries In Dark Beer

Recipe By : Collection of Pete Romfh
Serving Size : 4 Preparation Time :0:00
Categories : Chicken & Fowl

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
flour
4 chicken thighs, skinned (bone in)
1 large onion, chopped
2 cloves garlic, chopped
1 bottle dark beer (or ale)
1/4 tsp dried thyme
1/4 cup dried cranberries
salt and pepper, to taste

Heat olive oil in a large skillet. Dust skinned chicken with flour.
Brown chicken. Take out of skillet and set aside.
Put onions in skillet and saute until soft.
Add garlic and saute until onions are almost caramelized.
Add dark beer (or ale), thyme and the chicken to the skillet. Simmer
over low heat about one hour.
Remove chicken and set aside. Reduce sauce by about half (or til
desired thickness). Add cranberries and salt and pepper to taste.
Serve with green beans, French bread and red wine or beer.

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* Exported from Mastercook *

Pork Chops in Beer Gravy (Schweinekotelett In Zweibelsosse)

Recipe By : Collection of Pete Romfh
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pork chops
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 tablespoons Unbleached flour
1 1/2 tablespoons Vegetable oil
4 Onions; small (2 med) thinly sliced
1/2 cup Beer
1/2 cup Beef broth; hot
1 teaspoon Cornstarch

Season pork chops with salt and pepper; coat with flour. Heat oil in a
heavy frypan. Add pork chops; fry for 3 minutes on each side.
Add onions; cook for another 5 minutes, turning chops once. Pour in
beer and beef broth; cover and simmer 15 minutes. Remove pork chops to
a preheated platter.
Season sauce to taste. Blend cornstarch with a small amount of cold
water. Stir into sauce and cook until thick and bubbly. Pour over pork
chops. Serve with Brussels sprouts and boiled potatoes.

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Pete Romfh, Houston, TX


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