Slow Cooker Beef and Ale Stew Recipe
Want a hearty meal with minimal effort? This Slow Cooker Beef and Ale Stew Recipe is perfect. It's warm, comforting, and incredibly delicious.
Equipment
- Slow cooker (4-6 quart size)
- Cutting board
- Sharp knife for chopping
- Measuring cups and spoons
- Wooden spoon for stirring
Ingredients
- 2 pounds beef chuck cut into cubes
- 1 bottle dark ale or stout beer
- 2 large carrots chopped into chunks
- 3 potatoes peeled and diced
- 1 large onion roughly chopped
- 3 garlic cloves minced fine
- 2 cups beef broth or stock
- 2 tablespoons tomato paste for richness
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Pat the beef cubes completely dry.
- Season generously with salt and pepper.
- Coat lightly with flour on all sides.
- This helps thicken the stew later.
- Heat olive oil in a pan. Brown beef on all sides quickly.
- This adds extra flavor and color.
- Transfer to your slow cooker afterward.
- Place carrots, potatoes, and onions in.
- Add minced garlic on top evenly.
- Pour in the ale and beef broth.
- Stir in tomato paste until mixed.
- Add thyme and bay leaves now.
- Give everything a good stir together.
- Cover and cook on low heat.
- Let it simmer for 7-8 hours.
- Or cook on high for 4-5 hours.
- Remove bay leaves before serving hot.
- Taste and adjust seasoning if needed.
- The stew should be thick and rich.
Notes
- Choose chuck roast for best results.
- It becomes incredibly tender when slow cooked.
- Don't skip browning the beef first.
- It adds a deeper, richer flavor.
- Use a good quality ale or stout.
- The better the beer, better the taste.
- Cut vegetables into similar sized pieces.
- This ensures even cooking throughout.
- Make it a day ahead if possible.
- The flavors develop and taste even better.