What's for Dinner? Slow Cooked Beef and Beer

By Caitlin Klein in Food on Mar 31, 2011 6:00PM

Some boneheads may think that spring is coming, but we true Chicagoans are not fooled. We're in for one, maybe two more sights of snow before we can even begin to think about packing away our winter coats. To home cooks, you know what that means: crock-pottin' season ain't over, baby!

Take advantage of the remaining chill in the air and try our slow cooked beef and beer recipe over the weekend. It's easy, it's warm and delicious, and you can make it your own by choosing a beer with flavors that appeal to you. In particular, try a wheat or stout beer packed with lots of character. By the time it's finished, your house will smell so good and meaty that it'll attract packs of wild dogs from miles around. Lucky you.

Chicagoist's Four Step Slow Cooked Beef and Beer (makes 6-8 servings, or just lots of leftovers)

2.5-3 pounds of beef roast (top round is commonly found at the Jewel and will work beautifully)
6-8 small potatoes, peeling optional
5 carrots
1 large onion, peeled and quartered
2 garlic cloves, peeled and chopped
1 can lima beans
2 bottles of beer - experiment with your favorite kind (we had Blue Moon on hand)
Salt
Black pepper
Olive oil

Step One
The night before, braise the meat. Heat 2 tablespoons of olive oil in a large or cast iron pan over medium-high heat. Season the meat with salt and pepper, and place in the pan. Sear both sides for 6-8 minutes, or until it is a rich, golden brown and a crust begins to form on the meat. Don’t worry about cooking the insides - just get your sear on.

Step Two
Place the meat in the crockpot. Add the potatoes, carrots, onion, and garlic; nestle around the meat. Pour in both bottles of beer. Season lightly with salt and pepper. Reserve the lima beans. Put the crockpot insert into the fridge to socialize overnight.

Step Three
In the morning, set the crockpot on low. Cook for 6-8 hours. When you get home from work or wherever, drain and add the lima beans. You don't want to do this too early, or they will get ultra mushy. You just need enough time to heat them up.

Step Four
Cut away pieces of meat. Serve on a plate or bowl with the vegetables; ladle the beefy beer-juice from the crockpot over the meat. Sprinkle freshly cracked black pepper over the whole operation. Sop up remaining juice with a piece of crusty bread.