Moms Beef And Beer Recipes

Steps:

• Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
• Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
• Bring to a boil, then simmer over low heat for 1 1/2 hours.

Steps:

• Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
• Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
• Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
• return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
• you can add a teaspoon of suger at step four if the beer you are using is quite bitter.

Steps:

• In a Dutch oven, combine the first 10 ingredients; add roast. Cover and bake at 325° for 1-1/2 hours or until meat is tender. Remove the roast and cool completely. , Meanwhile, skim fat and strain cooking juices. Discard bay leaf. Thinly slice the beef. Serve on rolls with warmed juices and lettuce, tomato and onion if desired.

Steps:

• Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
• Cover and simmer for 2-1/2 hours or until meat is tender.
• Combine flour and remaining water until smooth; stir into pan juices.
• Cook and stir until thickened and bubbly.
• Remove roast and slice. Pass the gravy.

Steps:

• Set oven to 350 degrees F. Salt and pepper roast on both sides. Put meat rack in roasting pan or Dutch oven. Put roast in roasting pan on top of rack.
• Add water to pan until it comes up to 2/3 on side of roast. Pour A.1. Steak Sauce on top of roast. Use a fork to level out the sauce across the roast (should be thick). Get the first packet of onion soup mix and put in the water around the roast. Get the second packet and put on top of the roast (make sure it is even). Add the first onion and put in the water around the roast. Add the second onion on top of the roast(scatter evenly).
• Put in oven for 2 hours with roasting top covered. At the end of 2 hours flip the roast oven and cook for 1 more hour with roasting top covered. At the end of the 3rd hour remove roast from pan.
• Pour the gravy in a microwave Pyrex dish. Heat the gravy mixture for 2-3 minutes in the microwave. Prepare cornstarch and water to use as a thickener for the gravy. (Do as many times you desire to thicken gravy.) Heat in microwave to desired consistency. Serve roast and rice and gravy.

Steps:

• Combine beer and next 4 ingredients and 2 tablespoons oil in a large zip-top freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
• Brown roast 4 minutes on each side in remaining 1 tablespoon oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
• Bake at 300°F for 2 1/2 hours. Turn roast, and stir in carrots, potatoes and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
• Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat for 5 minutes or until thickened, whisking to loosen particles.
• Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.