Go Back
Slow Cooker Beef Stew
Prep Time
30 mins
Cook Time
7 hrs
Total Time
7 hrs 30 mins
 

This Slow Cooker Beef Stew Recipe is a delicious and cozy meal to come home to on a winter evening. Brown ale gives the broth a delicious, rich flavor.

Course: Main Course
Cuisine: American, Irish
Keyword: Ale, Beef, slow cooker, Stew
Servings: 5 -6
Author: Rachel (littlechefbigappetite)
Ingredients
  • 2 lbs trimmed boneless chuck roast, cut into 2 inch pieces (I recommend buying 2.5lbs because once you trim the excess fat it will be about 2 lbs)
  • 1.5 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons canola oil, divided
  • 6 large garlic cloves, minced
  • 2 large yellow onions, sliced in half and cut into 1/2 inch thick slices
  • 12 oz Nut Brown Ale (I used Samuel Smiths Nut Brown Ale)
  • 1 1/4 cups unsalted beef stock, divided* (I used Stock Options Classic Beef Stock)
  • 1 lb carrots, peeled and cut diagonally into 1-inch pieces
  • 1 lb red potatoes, quartered
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon Dijon mustard
  • Parsley for serving
Instructions
  1. Heat a large skillet over medium-high heat. Sprinkle the beef with 1/4 teaspoon each of the salt and pepper. Add about a teaspoon of oil to the pan. Add half of the beef to the pan, cook for 5 minutes, turning to brown on all sides. Remove the beef from the pan and place in a heat-proof bowl. Repeat by adding another teaspoon of oil and the remaining beef. Remove the beef and any leftover juices from the pan.
  2. Add 1 tablespoon of oil to the pan. Add the garlic and onions and sauté for about 4 minutes. Add the ale to the pan, scraping down to loosen any bits from the bottom. Bring to a boil and cook for 2 minutes. Stir in 1 cup of stock and the remaining 1 1/4 teaspoon salt and 3/4 teaspoon pepper (*NOTE: If you could only find salted beef stock omit the added salt at this point, but add the pepper). Bring to a simmer.

  3. Pour the mixture into a 6-quart electric slow cooker. Add the beef, carrots, potatoes, bay leaves and thyme. Cover and cook on LOW for 7 hours.
  4. Combine the remaining 1/4 cup stock and flour, stirring with a whisk. Stir the flour mixture into the stew and cook for 13-15 minutes until thickened. Stir in the red wine vinegar and dijon. Discard the bay leaves. Serve with fresh parsley.
Notes

**Recipe adapted from Cooking Light