Beef and Onion Soup

As I made this delicious soup, and again writing this, I wonder if this will be my last slow cooker post for awhile. I tend not to use it when it gets warmer, because, it's hot and I am not craving the comforting stews and soups. It's sad because I love the slow cooker, but also extremely happy, because it's finally not warmer. This is a perfect way to say goodbye to the slow cooker for awhile it combines two of my favorite things, onion soup and short ribs. It takes a plain old bowl of onion soup and decadants it up (without the cheese, but feel free to add it for a truely wild treat). So I will enjoy one last bowl of warm delicious comfort and then I will say hello to the fresh deliciousness of Spring and Summer.

Beef and Onion Soup:
1 lb beef short ribs
1 tbsp of butter
5 medium onions
1 medium shallot
2 cloves of garlic
1 bottle of beer
3 cups of water or beef stock
2 tbsp of Worchestershire sauce
1 tbsp of sugar
1 tsp of dried oregano
salt, pepper

Melt the butter in a large pan over medium-high heat. Season the short ribs with salt and pepper and brown on all sides until carmelized, about 2 minutes per side. In the meantime rough chop the onions and add to the basin of a slow cooker. Dice the garlic and shallots and add to the slow cooker as well. Pour beer, water, and Worchestershire sauce. Stir in sugar and oregano, and season lightly with salt and pepper (you can always add more). Add seared short ribs and cover. Cook on high for 5-6 hours or on low for 8-10 hours. When finshed cooking, shred beef with two forks and adjust seasonings to taste. Serve with hearty bread.

Happy Eating.