Slow Cooker Beer Braised Beef with Onions

By ctaubenheim

Ingredients

• 4 Lbs Boneless Beef Chuck-eye Roast, trimmed & cut into 1 1/2 inch pieces
• Salt & Pepper
• 2 large Onions, sliced thin
• 1 Cup Water
• 2 Tbsp Vegetable Oil
• 1 Tbsp Packed Brown Sugar
• 1/4 Cup Tomato Paste
• 3 Garlic Cloves, Minced
• 3 Sprigs Fresh Thyme
• 3 Tbsp All Purpose Flour
• 1 1/2 Cups Belgian Style or Lager Beer
• 1 Cup Chicken Broth
• 1/4 Cup Chopped Fresh Parsley

Details

Servings 6
Preparation time 30mins
Cooking time 400mins

Preparation

Step 1

Season beef with salt and pepper and place in slow cooker. Combine onions, water, oil, sugar, 1/2 tsp salt, and 1/4 tsp pepper in 12 inch nonstick skillet. Bring mixture to boil over medium high heat. Cover and cook until onions are softened and water is nearly evaporated, about 10 minutes.

Uncover and continue to cook, stirring often, until onions are soft and dark brown, 8 to 10 minutes longer. Add tomato paste, garlic, and thyme sprigs and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. Stir in beer and broth and bring to simmer. Cook until thickened, about 2 minutes.

Transfer onion mixture to slow cooker and stir to combine. Cook until beef is tender, 6 to 7 hours on high or 8 to 10 hours on low. Discard thyme sprigs. Skim fat from surface of stew. Stir in parsley and season with salt and pepper to taste. Serve over egg noodles, rice or mashed potatoes.