Beef and Onions, Crockpot Style

So many years ago, my uncle introduced us to a meal we lovingly refer to as “Bob’s Beef”. It was actually a Julia Childs recipe that consisted of browned onions and stew beef with brown sugar, beef broth, and beer. Only drawback…it needs to stew on the stove top for about 3 hours.  I just don’t have that kind of time, so I don’t make it very much.

Fast forward to today—I have found the solution.  I was thumbing thru one of my Crock pot books trying to find something that would work for our hectic Fridays.  I stumbled upon this recipe that called for beer and brown sugar and wondered if it tasted like our Bob’s Beef.

I am not a huge fan of crock pot recipes because they all tend to taste the same to me, so I wasn’t holding my breath on this one.

Oh My Goodness!! I found it! I found the recipe I’d been looking for! It was hiding on my bookshelf all this time. There are still some things I want to try, small things like herbs, etc, but I had to get this up here for reference.

There’s minimal prep, you throw it in, and need about 30 minutes to finish it off.  Cook times will depend on your individual crockpot; mine is fast and seems to run hot.

Bob’s Beef, Crock Pot Style

2-3 lbs chuck roast, cut into 1 inch cubes

1 onion, thinly sliced

1 tsp salt

1/8 tsp pepper
2 Tbs brown sugar

1 clove garlic, minced

1 12oz beer

1 Tbs cornstarch

½ c water, divided

Herb Packet:

6 parsley sprigs (of 1 1/2 tsp dried parsley flakes)

1 bay leaf

1/2 tsp thyme

mix in cheese cloth and tie shut

 

cooked noodles 

Place onions, beef, salt, pepper, brown sugar, garlic, beer, and 1/4 cup of water into the crockpot. Lastly, add the herb packet and cook on low for 5-8 hours, depending on your crockpot. When cook time is done, turn it to high. Mix the cornstarch and 1/4 cup water, and add to the crockpot. Add more water if the sauce seems too thick. Cook for another 30 minutes to allow sauce to thicken. Serve over egg noodles, or a noodle of your choice.

It's just that easy. Amazing recipe! So glad I found this one. I hope you enjoy it, too.

*Adapted from "The Crockpot Cookery", Flemish Carbanado.