This week's What's Cooking Wednesday (Thursday?) is brought to you by Steph at The Kat Almanac. Enjoy!
I know what you are thinking: She knows how to cook something other than chicken? Yes, yes. chicken is my go-to ingredient during the week. But I do dabble in beef. This is like a stew. But it has beer in it. Can it get any more better than that? Follow along people. This is will soon be your go to crockpot meal! Oh, I didn’t mention it is cooked in the crockpot? Well friends are you surprised? I’ve moved on to beef but I haven’t lost my mind and forgotten my clutch cooking tool!
This recipe came from my bridal shower. Guests were asked to bring recipe cards of their favorite meals. I got like 50+ cards. I’m pretty sure that this is the only one I’ve ever really tried.
So without further ado, Beer and Beer.
1 lb of beef (you can use stew meat, or cut up a nicer cut)
1 packet of onion soup mix (I made my own since Lipton’s is not gluten free. recipe can be found here).
1 bottle/can of beer (I used gluten free cider)
1 package mushrooms
2 bay leaves
1 tsp garlic powder
1 tsp thyme
3 tsp of flour (I used glf flour)
1 tsp brown sugar
Rice or egg noodles
Take your pound of beer and dump it in the crockpot.
Add your spices, onion soup mix, brown sugar, bay leaf, and flour and mix well coating everything. If you are adding mushrooms you can go ahead and add them at this time too.
Pour in your beer. I used gluten free hard cider. It was great! Added a little hint of a sweet apple flavor. But in my pre-gluten free past, I know that Miller or Bud works just as well!
Beer will make everything foam really nicely.
Next cover your crockpot and let it hang out for 5 hours on low. The result will be a rich, thick gravy with yummy beef!
In the mean time, you can cook your rice or noodle about 30 minutes before you want to eat. The beef and beer is great ladled on top!
PS. Guess who got her camera back! No more bad pictures!!