Slow Cooker Yuengling Beer Braised Beef and Potatoes Recipe
Slow Cooker Yuengling Beer Braised Beef and Potatoes is the perfect, easy set-it and forget-it crockpot meal.
The slow cooking makes the meat fork-tender and the potatoes soak up all the yummy juices. This is my all-time favorite comfort food.
My mom was a terrible cook, but this was the one meal she made that everyone loved. It’s so easy and so good. Plus, since you toss everything into the slow cooker it’s the perfect cozy meal for a weeknight – the perfect warm-up comfort food for fall and winter.
And since the basic ingredients, beef cubes and potatoes are so inexpensive, with a well-stocked pantry, you can serve for about $10. Super yummy and cheap – what’s now to love?
Slow Cooker Yuengling Beer Braised Beef and Potatoes
- 2 lbs beef cubes* cut into 2” pieces
- 1/2 large sweet onion cut into chunks
- 2 large russet potatoes peeled and cut into 3” cubes
- 6 garlic cloves minced
- fresh ground salt and pepper to taste
- 1/4 C Worcestershire sauce
- 1/4 C flour
- 1/4 C extra virgin olive oil
- 1 T balsamic Vinegar
- 1 T dried rosemary leaves
- 2 t crushed red pepper
- 2 t garlic powder
- 12 oz Yuengling Lager
Season beef cubes with salt and pepper, 1 t of crushed red pepper, Worcestershire sauce, 1/2 T rosemary leaves, 1 t garlic powder, balsamic vinegar,
In a bowl toss beef in flour to coat
Heat a pan over med-high heat, add oil and heat oil until very hot
Add beef cubes to the pan and quickly sear
Add onions in a single layer at the bottom of the crockpot
Add potatoes on top of onions
Sprinkle with minced garlic
Season with salt and pepper, 1 t crushed red pepper, 1/2 T rosemary leaves, 1 t garlic powder
Top vegetables with seared beef cubes
Pour beer into the slow cooker
Cook for 8-10 hours on low or 5-6 on high.
Potatoes should be tender and meat should be fall-apart tender.
Serve with a crisp green salad and a nice glass of Pinot Noir.
*Choosing a cut of meat
A cheaper cut of meat can be used since the slow braising will make the meat succulent. Learn why tougher cuts of meat are great for braises.
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