Try this Beer Braised Beef in Crock Pot recipe
- Carbohydrate 82.5220628178239 g
- Cholesterol 967.104 mg
- Fat 266.984286649392 g
- Fiber 9.86971497036441 g
- Protein 247.46674628027 g
- Saturated Fat 107.092170763592 g
- Serving Size 1 1 Serving (2219g)
- Sodium 1042.45884107934 mg
- Sugar 72.6523478474595 g
- Trans Fat 32.7571502281165 g
- Calories 3845 calories
Step-by-step
- 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.
- Joyce says she uses some flour or corn starch to do this.
Ingredient lists rarely warn you about liquid volume displacement in small slow cookers. Tossing three pounds of stew meat and an entire can of beer into a compact four-quart unit risks an overflow before the heat even turns on. Thermal safety requires at least one inch of headspace in any electric vessel. Choose a six-quart or larger insert if your kitchen holds one, ensuring the simmering liquid stays safely below the rim.
Managing Liquid and Thickeners
Slow cookers trap moisture tightly. Evaporation is minimal during a standard eight-hour low cycle. The resulting braising liquid will remain thin unless altered deliberately at the end of the cooking window. Ladle out half a cup of the hot broth into a separate bowl before adding thickeners. Whisk two tablespoons of cornstarch directly into that warm liquid until completely smooth before pouring it back into the pot. Let the mixture bubble on high for ten minutes to cook out the raw starch flavor and achieve a glossy consistency.
Equipment Adjustments and Swaps
Countertop slow cookers vary widely in internal wattage and heat retention. Older manual models often run hotter than modern digital units, meaning meat cooked on low might reach a simmer faster than expected. Check the internal temperature around hour six to gauge tenderness. Tough cuts require collagen breakdown, which stalls below 180 degrees Fahrenheit. For dietary needs, swap standard beer for a gluten-free ale to maintain the necessary acidity without wheat proteins, and replace beef bouillon cubes with concentrated mushroom broth if managing sodium levels.
