Italian Beef N Beer Recipes

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ITALIAN BEEF



Italian Beef image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield about 12 sandwiches

Number Of Ingredients 16

4 ounces dried basil
2 ounces dried oregano
1 ounce black pepper
1 ounce garlic powder
1 ounce onion powder
1/2 ounce kosher salt
1 quart beef stock
One 6- to 7-pound eye-of-round beef roast, trimmed
5 ounces beef base
2 ounces black pepper
8 cloves garlic
3 celery stalks, chopped
2 bay leaves
2 large onions, with skins, chopped
Hoagie rolls, for serving
1 quart hot or mild giardiniera, for serving

Steps:

  • For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
  • For the meat: Preheat the oven to 350 degrees F.
  • Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
  • Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
  • For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
  • To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

MOM'S BEEF AND BEER



Mom's Beef and Beer image

Cubed beef is simmered in beer with lots of onions. What else is better then that? Served with boiled carrots that you can add right in the pot. The gravy this makes tastes awesome on mashed potatoes!

Provided by NORAJ1067

Categories     100+ Everyday Cooking Recipes

Time 2h20m

Yield 4

Number Of Ingredients 11

1 ½ pounds cubed beef stew meat
salt and pepper to taste
½ cup all-purpose flour for coating
1 tablespoon vegetable oil
1 (12 fluid ounce) bottle beer
1 ½ cups water
1 tablespoon crushed dried rosemary
1 pinch dried dill weed
2 medium onions, chopped
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley

Steps:

  • Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
  • Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
  • Bring to a boil, then simmer over low heat for 1 1/2 hours.

Nutrition Facts : Calories 670.8 calories, Carbohydrate 21.2 g, Cholesterol 149.7 mg, Fat 40.4 g, Fiber 1.8 g, Protein 46.9 g, SaturatedFat 15.2 g, Sodium 113.1 mg, Sugar 2.4 g

ITALIAN BEEF N BEER



Italian Beef N Beer image

I have made these Italian Beef sandwiches for so many years. I have no Idea where I got the recipe, but everyone who eats my Italian beef says it is the best they have ever eaten.

Provided by Darlene Summers

Categories     Lunch/Snacks

Time 4h10m

Yield 6-8 Sandwiches

Number Of Ingredients 8

2 -3 lbs beef roast
1 (12 ounce) can beer (any brand)
1 (1 ounce) package good season Italian salad dressing mix (or cheap brand)
1 teaspoon italian seasoning
1 teaspoon crushed garlic (or to your taste, From Jar)
1/2 cup margarine
1/4 lb more margarine, for buttering your buns
1 (17 ounce) package of deli buns, for making sandwiches

Steps:

  • Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
  • When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
  • Return meat to juice and reheat.
  • While meat is reheating, get out the number of buns you will be needing.
  • Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
  • Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.

BEEF IN BEER IN THE SLOW COOKER



Beef in Beer in the Slow Cooker image

Delicious tender beef cooked in the slow cooker with beer, shallots, bacon, and mushrooms. The Guiness® makes a lovely gravy without tasting overly strong of beer. This is quite a meaty dish so would also be nice with potatoes and carrots added. I serve this with crusty French bread to mop up the juices. Hearty and warming to come home to. Cooks in 5 hours in the slow cooker; however it would not hurt it to be cooked all day.

Provided by Samantha's Supper

Categories     100+ Everyday Cooking Recipes

Time 5h30m

Yield 4

Number Of Ingredients 10

4 teaspoons vegetable oil, divided, or as needed
12 shallots, peeled and left whole
1 pound cubed beef stew meat
1 tablespoon all-purpose flour
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
2 onion, cut in half and sliced
1 large garlic clove, crushed
4 slices smoked streaky bacon, sliced into strips
1 ½ cups fresh button mushrooms
salt and ground black pepper to taste

Steps:

  • Preheat slow cooker on Low.
  • Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
  • Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
  • Cook on Low until meat is cooked through, about 5 hours.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 42 g, Cholesterol 72.4 mg, Fat 24 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 8.1 g, Sodium 316.6 mg, Sugar 10.2 g

ORIGINAL HOMEMADE ITALIAN BEEF



Original Homemade Italian Beef image

Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!

Provided by Randi

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 6

Number Of Ingredients 5

3 pounds beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 hamburger buns, split

Steps:

  • Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 38.4 g, Cholesterol 103.1 mg, Fat 28.8 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 10.9 g, Sodium 4233.2 mg, Sugar 7.1 g

BEEF 'N' BEER



Beef 'N' Beer image

Make and share this Beef 'N' Beer recipe from Food.com.

Provided by Ann Marie F

Categories     Meat

Yield 12 serving(s)

Number Of Ingredients 8

4 lbs boneless chuck roast
12 mushrooms, cut into chunks
salt & pepper
1 1/2 cans beer
2 large onions, thinly sliced
1 1/2 tablespoons catsup
2 large green peppers, sliced
1 tablespoon prepared mustard

Steps:

  • Salt & pepper meat and brown lightly in heavy skillet.
  • Add onions, pepper and mushrooms and brown lightly.
  • Pour beer over all, stir in catsup and mustard.
  • Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender.

Nutrition Facts : Calories 427.3, Fat 29.8, SaturatedFat 12, Cholesterol 104.3, Sodium 128.3, Carbohydrate 6.5, Fiber 1, Sugar 2.5, Protein 29.1

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