Slow Cooker French Dip Sandwich

I always seem to leave the best for last, and in my beer cooking quest stumbled across this delicious, simple, mouth-watering little gem.

Not many ingredients?    Check!

Tons of slow cooked flavor?    Check!

Beer?    Check!

Hubby groveling at my feet for me to make it again?   Check!
Don't be shy about using a nice dark beer, the ending flavor is deep and rich and tastes nothing like the beer itself.  Smelling this cooking all day in the house definitely made my crockpot earn the nickname "the Slow-Torturer" 

Slow Cooker French Dip Sandwich

Ingredients:

• One 2-3lb rump roast or chuck roast
• 1 can beef broth (14.5 oz)
• 1 can condensed French Onion Soup (10.5 oz)
• 1 bottle dark stout beer (Guinness)
• garlic powder
• onion powder
• Tbsp Worcestershire sauce
• French Rolls or Sub Sandwich bread (makes about 6 stuffed subs)
• butter for the bread
• Provolone cheese (or whichever you prefer)

1. Trim fat from roast.  Get Worcestershire sauce and sprinkle several dashes on each side of meat. Sprinkle garlic powder and onion powder on meat and place in slow cooker.

2. In a bowl mix together broth, soup, and bottle of beer. Pour on top of meat in slow cooker (depending on the size of your crockpot you may not use 100% of the liquid, just be sure to not fill all the way to rim as it will boil over)

3. Cover and cook on Low for 7 hours.

4. After time is up remove meat and slice (or just let it fall apart it will be so tender). Add back to the crockpot and cook on low for 30 more minutes.

5. When it is time to eat: slice the bread, butter inside, and place on cookie sheet. Turn oven to broil and toast bread for 3-5 minutes, making sure to keep an eye on the bread so it doesn't burn. Add slice cheese to bread and place in oven for 30 more seconds till melted. (Don't skip this step! Toasting the inside of the bread keeps it from getting soggy)

6. To serve dip out juices from the slow cooker and place in individual small bowls for dipping. Scoop out meat with a slotted spoon, place on bread, dip and dig in!!!!

Beef Stew with Beer and Collards

Continuing my quest for dumping beer into my slow cooker I came across this recipe in The Healthy Slow Cooker cookbook.  I love dark leafy greens but the only way I've ever eaten collard greens is the way my dad made them ...with lots of bacon and sugar (he kind of had to make them that way to get us kids to eat them).  I was pleasantly surprised at how tasty they came out of the slow cooker, and the meat just disintegrated it was so tender.  Make sure you are in the mood for a meaty meal cause this one is!
Give yourself some prep time when planning this for dinner.  Also note that you will need not only the regular cooking time but another hour when you add in the greens. I have to say for the extra time it took to prepare this meal I was a little disappointed it didn't have more depth in the flavor, it still was good but not crazy good.  Though Jeff made the Cheddar Beer Biscuits to go with the stew and whooyeee that made it so much better!

Carbonnade with Collards

Ingredients

• 2 Tbsp olive oil (approx)
• 2 lbs trimmed stewing beef, cut into 1 inch cubes
• 2 onions, thinly sliced
• 4 cloves garlic, minced
• 1 tsp dried thyme leaves
• 1 1/2 tsp salt
• 1 tsp ground pepper
• 2 Tbsp flour
• 1 Tbsp tomato paste
• 2 cups dark beer (little more than one bottle)
• 1/2 cup chicken stock
• 2 bay leaves
• 1 Tbsp paprika, dissolved in 2 Tbsp cider vinegar
• 8 cups collard greens, stems removed and chopped

1. In a large skillet heat 1 Tbsp oil over medium high heat for 30 seconds. Add the beef in batches, stirring till just browned (about 5 minutes). Add more olive oil as necessary. Transfer browned beef to slow cooker. 

2. In the same skillet reduce heat to medium and add the sliced onions. Cook, stirring often, till they start to soften. Stir in garlic, thyme, salt, & pepper and cook 1 minute. Add flour and cook until lightly brown, about 2 minutes. Stir in tomato paste. Add beer, chicken stock, and bay leaves and bring to a boil. Boil for 1 minute scraping up all the yummy brown bits in the bottom of the pan.

3. Pour mixture over beef in slow cooker and mix well. Cover and cook low 8 hours or high 4 hours.

4. Add paprika mixture and stir well. Add chopped collard greens in batches, making sure all gets submerged in the stew. Cover and cook on high for 1 hour more. Discard bay leaves before serving (if you can find them :)

Slow Cooker Cheddar Beer Chicken with Biscuits

This Christmas my mom got me my very own crock-pot and I've had fun throwing random food in there to slow cook for hours. My newest thing is finding new ways to cook with beer. Yes beer! I know it sounds odd since I don't even like to drink beer but somehow the flavor is just wonderful in food.  So seeing this recipe in Sandra Lee's Semi-Homemade recipe book I just had to try it, I mean bacon and beer and chicken and cheese?  It had me at bacon.
I recommend using a beer with lots of flavor, none of that light no calorie stuff (I used Bass's Pale Ale which has a nice flavor).
While I had a bottle of beer open I also made some quick Cheddar Beer Biscuits to go with the meal and WOW!!! .... that is all I can say about that. 
Enjoy and Cheers!!

Slow Cooker Cheddar Beer Chicken

Ingredients:

• 1 large onion
• 1 lb red potatoes (about 6-8 small potatoes)
• 3-4 boneless skinless chicken breasts
• Garlic powder, salt, & ground black pepper (or you just have garlic salt then just use that & ground pepper)
• 1 can (10 oz) Campbell's cheddar cheese condensed soup
• 3/4 cup + 1/4 cup beer
• 3/4 cup bacon, cooked and crumbled 

1. In a slow cooker pour in the 1/4 cup beer. Peel and dice the onion and throw in the cooker. Wash and slice in half the red potatoes and dump on top of the onions.

2. Season both sides of the chicken breasts with garlic powder, salt, & pepper. Place in slow cooker on top of the veggies.

3. In a small bowl whisk together the can of soup with the remaining 3/4 cup beer. Blend in the bacon crumbles and pour over the top of the chicken breasts (dont mix it in with the veggies just pour on top, it will cook down by itself)

4. Cover and cook on Low for 3 1/2 to 4 1/2 hours (be sure to not overcook as chicken will dry out).  Spoon lots of the juice over the chicken when you serve it and sop it up with the Cheddar Beer Biscuits (recipe below).

Cheddar Beer Biscuits

(makes 8 large biscuits)

Ingredients:

• 2 cups all purpose flour
• 1 Tbsp baking powder
• 2/3 tsp salt
• 3/4 cup shortening
• 2 Tbsp sugar
• 1 cup beer
• 1 cup grated cheddar cheese (not packed)

1. Preheat oven to 375 degrees.

2. In a large bowl combine the flour, baking powder, and salt. Cut the shortening in with a pastry blender or a butter knife until the mixture is well blended and crumbly.

3. With a spoon mix in the sugar, beer, and cheese until just blended.  Drop large spoonfuls on an ungreased baking sheet and bake 14-16 minutes, till the bottom is light brown.