This Malty Beer-Braised Beef with Mushrooms features tender beef infused with malty beer and earthy mushrooms. Perfect for a hearty dinner, it’s an easy recipe that blends rich, robust flavors into a satisfying, slow-cooked dish.
Why You’ll Love This Recipe
This malty beer-braised beef with mushrooms is a flavorful, healthy dish that transforms tender beef into a rich, robust delight with the deep maltiness of beer and earthy mushrooms, perfect for a cozy dinner. Easy to prep and slow-cooked for depth, it’s packed with protein and umami. Versatile—serve with mashed potatoes or bread—this recipe offers a guilt-free indulgence that’s both delicious and hearty.
Recipe Tips and Tricks
- Sear Beef First: Adds depth of flavor before braising.
- Use Dark Beer: Enhances the malty richness.
- Sauté Mushrooms Well: Removes excess moisture for texture.
- Check Doneness: Beef should be fork-tender.
- Thicken Sauce: Simmer if too thin.
- Avoid Overcrowding: Ensures even cooking.
- Rest Before Serving: Allows juices to redistribute.
- Serve Warm: Maximizes the beef-mushroom contrast.
- Store Sauce Separately: Keeps beef moist if needed.
- Adjust Seasoning: Taste and tweak salt to preference.
Malty Beer-Braised Beef with Mushrooms
Tender beer-braised beef with mushrooms, hearty dinner dish.
Ingredients
- ¼ tsp black pepper
- ½ tsp salt
- 1 cup low-sodium beef broth
- 1 large onion
- 1 tsp chopped thyme
- 12 oz dark beer
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 8 oz mushrooms
Instructions
- Prep the Beef: Cut beef chuck roast into 2-inch chunks and pat dry with paper towels. Season with salt and pepper.
- Sear the Beef: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear beef chunks for 3-4 minutes per side until browned. Transfer to the slow cooker.
- Sauté Aromatics: In the same skillet, add remaining 1 tbsp olive oil. Add chopped onion and cook for 4-5 minutes until softened. Stir in minced garlic for 1 minute.
- Cook Mushrooms: Add sliced mushrooms to the skillet and sauté for 5 minutes until they release moisture and brown slightly.
- Add to Slow Cooker: Transfer onion, garlic, and mushrooms to the slow cooker. Add chopped thyme, dark beer, and beef broth, stirring to combine.
- Set the Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef is fork-tender.
- Check Doneness: Ensure beef shreds easily with a fork.
- Thicken the Sauce: If desired, remove the lid and cook on high for 10 minutes to reduce the sauce, or stir in 1 tsp cornstarch mixed with 1 tbsp water.
- Rest the Dish: Let the beef rest for 10 minutes with the lid off to allow flavors to meld.
- Serve and Enjoy: Serve warm with mashed potatoes or bread and savor this rich, hearty meal!
Notes
- Sear beef for extra flavor; use dark beer for depth.
- Sauté mushrooms well for texture; adjust seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat with broth to restore moisture.
- This recipe can be adapted for low-carb or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 454Total Fat 28gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 16gCholesterol 125mgSodium 395mgCarbohydrates 6gFiber 1gSugar 2gProtein 39g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast (2 lbs): Cut into chunks for tenderness.
- Dark Beer (12 oz): Stout or porter for malty flavor.
- Mushrooms (8 oz): Cremini or button, sliced.
- Beef Broth (1 cup): Low-sodium for moisture.
- Onion (1 large): Chopped for savory base.
- Garlic (3 cloves): Minced for aromatic depth.
- Thyme (1 tsp, chopped): Fresh for herbal notes.
- Olive Oil (2 tbsp): Extra virgin for searing.
- Salt (½ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Adds a subtle kick.
Variations and Substitutions
- Beef Swap: Use brisket or short ribs; adjust cooking time.
- Beer Swap: Replace with non-alcoholic malt or broth.
- Mushroom Swap: Use shiitake or portobello.
- Broth Swap: Use chicken broth or water with extra seasoning.
- Herb Swap: Replace thyme with rosemary or parsley.
- Oil Swap: Use avocado oil or omit for oil-free.
- Veggie Add-In: Add carrots or celery.
- Low-Sodium: Reduce or skip salt based on broth.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat with a splash of broth.
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