Name: Classic Slow Cooker Beef and Ale Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Cuisine: British
Ingredients: 1 cup dark or amber ale; 1 large onion, chopped; 1 tsp dried thyme (or 2 sprigs fresh); 2 bay leaves; 2 cups low-sodium beef broth; 2 lbs beef chuck roast, cut into 1-inch cubes; 2 tbsp all-purpose flour; 2 tbsp olive oil; 2 tbsp tomato paste; 3 garlic cloves, minced; 3 large carrots, peeled and sliced; 3 medium potatoes, peeled and cubed; Salt and pepper to taste

Savor the rich, hearty flavors of this Classic Slow Cooker Beef and Ale Stew, where tender beef simmers with robust ale, aromatic vegetables, and savory herbs. Perfect for cozy nights, this effortless dish delivers deep, comforting tastes with minimal prep, ideal for busy home cooks craving warmth.

Why You’ll Love This Recipe

This Classic Slow Cooker Beef and Ale Stew is a game-changer for anyone who loves soul-warming comfort food without the fuss. The slow cooker does all the heavy lifting, transforming affordable cuts of beef into melt-in-your-mouth perfection. The ale adds a unique depth, with its malty, slightly bitter notes enhancing the savory beef and vegetables. It’s a versatile dish that pairs beautifully with crusty bread, mashed potatoes, or even a simple side salad. Whether you’re feeding a family or meal-prepping for the week, this stew is a crowd-pleaser that’s forgiving for beginners yet sophisticated enough for seasoned cooks. Plus, the aroma filling your home as it cooks is pure comfort!

Recipe Tips and Tricks

Brown the Beef: Searing the beef before adding it to the slow cooker enhances flavor through caramelization. Don’t skip this step!
Deglaze the Pan: After browning, use a splash of ale to scrape up the flavorful bits in the pan for extra richness.
Cut Vegetables Uniformly: Ensure carrots and potatoes are cut to similar sizes for even cooking.
Adjust Thickness: If the stew is too thin, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes.
Taste and Season: Before serving, taste and adjust salt and pepper, as slow cooking can mellow flavors.
Use a Timer: If you’re away, set your slow cooker to switch to “warm” to avoid overcooking.

Yield: Serves 6

Classic Slow Cooker Beef and Ale Stew

Hearty beef and ale stew, slow-cooked to tender perfection with vegetables and herbs, perfect for cozy, effortless dinners.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

1 cup dark or amber ale
1 large onion, chopped
1 tsp dried thyme (or 2 sprigs fresh)
2 bay leaves
2 cups low-sodium beef broth
2 lbs beef chuck roast, cut into 1-inch cubes
2 tbsp all-purpose flour
2 tbsp olive oil
2 tbsp tomato paste
3 garlic cloves, minced
3 large carrots, peeled and sliced
3 medium potatoes, peeled and cubed
Salt and pepper to taste

Instructions

Prepare the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. Toss them in flour to coat lightly, shaking off excess. This helps create a rich, thick stew.
Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes until golden brown on all sides, about 4-5 minutes per batch. Transfer to the slow cooker.
Deglaze the Pan: Pour a splash of ale into the hot skillet, scraping up the browned bits with a wooden spoon. Pour this flavorful liquid into the slow cooker for extra depth.
Add Aromatics: In the slow cooker, add chopped onion and minced garlic, spreading them evenly over the beef. These create the savory backbone of the stew.
Layer Vegetables: Add carrots and potatoes on top. Their hearty texture holds up beautifully during the long cooking time, absorbing all the delicious flavors.
Mix the Liquids: In a bowl, whisk together the remaining ale, beef broth, and tomato paste until smooth. Pour this mixture over the ingredients in the slow cooker.
Season and Spice: Sprinkle in the thyme and add bay leaves. Give everything a gentle stir to ensure the seasonings are evenly distributed.
Set and Forget: Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is fork-tender and the vegetables are soft.
Final Touches: Remove bay leaves and taste the stew. Adjust salt and pepper as needed. If thicker stew is desired, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in, cooking for an additional 20-30 minutes on high.
Serve and Enjoy: Ladle the steaming stew into bowls. Pair with crusty bread or mashed potatoes for a cozy, satisfying meal that warms the soul.

Notes

For best flavor, use a dark ale like a stout or porter, but avoid IPAs due to their bitterness.
If the stew is too thin, the cornstarch slurry in step 9 is a game-changer for texture.
Leftovers taste even better the next day as flavors meld.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 533Total Fat 28gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 16gCholesterol 125mgSodium 356mgCarbohydrates 28gFiber 3gSugar 4gProtein 42g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck Roast: This affordable cut becomes tender and flavorful after slow cooking, perfect for stews. Trim excess fat to avoid greasiness.
Ale: A dark or amber ale adds depth; avoid overly hoppy beers, as they can make the stew bitter. Non-alcoholic beer works too.
Carrots and Potatoes: These hearty vegetables hold up well during long cooking, adding texture and sweetness.
Onion and Garlic: Essential for building a savory base. Yellow onions are sweeter, while white are sharper.
Beef Broth: Low-sodium broth lets you control the saltiness. Homemade or high-quality store-bought enhances flavor.
Tomato Paste: Adds umami and a slight sweetness to balance the ale’s bitterness.
Herbs (Thyme and Bay Leaf): Fresh thyme is aromatic, but dried works in a pinch. Remove bay leaves before serving.
Flour: Used to coat the beef, it helps thicken the stew. Gluten-free flour can be substituted.

Variations and Substitutions

Meat Alternatives: Swap beef for lamb for a richer flavor or try pork shoulder for a lighter twist.
Vegetable Swaps: Add parsnips, turnips, or mushrooms for variety. Frozen peas stirred in at the end add color and sweetness.
Gluten-Free: Use gluten-free flour and ensure the ale is gluten-free for dietary needs.
Alcohol-Free: Replace ale with non-alcoholic beer or extra beef broth with a splash of apple cider vinegar for tang.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for heat.
Herb Variations: Rosemary or oregano can replace thyme for a different flavor profile.
Low-Carb: Skip potatoes and add more low-carb veggies like zucchini or cauliflower.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Meal Prep: Divide into single-serving containers for easy lunches or dinners.
Tip: Stew thickens in the fridge; thin with broth or water when reheating.