Recipe Background
Slow Cooker Belgian Beef really does cook the beef in the Belgian style: braising the beef in malty dark beer with plenty of golden-brown, tender onions and hearty mushrooms, just ready to be piled atop potatoes. Of course, cooking the savory beef in a slow cooker with beer guarantees that each bite will melt in your mouth, making it the beef of your dreams. That's Slow Cooker Belgian Beef in a nutshell; the kind of main course you're hoping to find when you come home after a long day!
Slow Cooker Belgian Beef really does cook the beef in the Belgian style: braising the beef in malty dark beer with plenty of golden-brown, tender onions and hearty mushrooms, just ready to be piled atop potatoes. Of course, cooking the savory beef in a slow cooker with beer guarantees that each bite will melt in your mouth, making it the beef of your dreams. That's Slow Cooker Belgian Beef in a nutshell; the kind of main course you're hoping to find when you come home after a long day!
Ingredients
- 1 tablespoon canola or olive oil
- 3 pounds chuck roast
- salt to taste
- black pepper to taste
- 2 tablespoons red wine vinegar
- 5 yellow onions sliced
- 1 can dark beer plus more as needed
- 2 cups low-sodium beef stock
- 1 tablespoon Worcestershire sauce
- 4 bay leaves
- 8 ounces button mushrooms optional, halved
Directions
- Heat the oil in a large skillet over high heat.
- Season the chuck roast over with the salt and the pepper.
- Add the beef to the hot oil and sear on all sides until nicely browned, about 3-4 minutes per side.
- Transfer the beef from the pan to a plate.
- Add the vinegar, the onions, and the beer to the pan, scraping the browned bits from the bottom of the pan.
- Cook until slightly thickened and the onions are softened, about 5 minutes.
- Add the beef into a slow cooker and pour the onions and beer mixture over the beef.
- Add the stock, the Worcestershire sauce, and the bay leaves to the slow cooker, adding more beer if the liquid doesn't cover the beef.
- Cover and cook on low until the beef is tender, about 6 hours.
- If using mushrooms, add them in the last hour of cooking.
- Discard the bay leaves and serve.
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