Crockpot Beer Stew
Crockpot beer stew is a thick, hearty beef stew with a deep, malty gravy. Chuck roast, potatoes and carrots cook for hours in a dark beer and beef broth until the meat falls apart. It is the sort of dinner you want on a cold night, and it practically cooks itself.
Crockpot Beer Stew
Course: Main CourseDifficulty: Easy8
servings20
minutes9
hoursBeef chuck, potatoes and carrots simmer in a dark beer and broth gravy with herbs. The stew thickens at the end with a flour slurry.
Ingredients
2.5 lb boneless beef chuck, cut into 1.5-inch cubes
1/4 cup all-purpose flour
1.5 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large yellow onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
12 oz dark beer, such as a stout or porter
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1.5 lb baby potatoes, halved
4 carrots, peeled and cut into thick chunks
2 stalks celery, sliced
Directions
- Toss the beef cubes with the flour, salt and pepper until coated.
- Heat the oil in a large skillet over medium-high heat. Brown the beef in two batches, 2 to 3 minutes per side, then move it to the slow cooker.
- Add the onion to the skillet and cook for 3 minutes. Stir in the garlic and tomato paste and cook 1 minute.
- Pour in the beer and scrape up the browned bits from the pan. Simmer for 2 minutes, then pour everything over the beef.
- Add the broth, Worcestershire, thyme and bay leaves, then stir.
- Add the potatoes, carrots and celery on top.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beef is fork-tender.
- Remove the bay leaves and skim any fat from the surface.
- If the stew is thin, stir in a slurry of 2 tablespoons flour and 3 tablespoons cold water. Cook on HIGH uncovered for 15 minutes.
- Taste, adjust the salt and serve hot with crusty bread.
Notes
- Browning the beef gives a deeper flavor but you can skip it in a pinch. Use a non-alcoholic dark beer or extra broth to remove the alcohol. Refrigerate for 4 days or freeze for 3 months. The flavor improves on the second day.
Why beer makes a better beef stew
Dark beer adds malty sweetness and a little bitterness that plain broth cannot. As it simmers for hours, the alcohol cooks off and leaves a deep, rich flavor with a hint of toasted grain. Together with tomato paste and Worcestershire, it builds a gravy that tastes like it took all day on a stove.
The slow cooker is ideal for this. Chuck needs long, wet cooking to melt its collagen, and the beer helps tenderize the meat as it goes.
It is a one-pot meal in the true sense, with meat, starch and vegetables all cooked together.
Ingredient notes for slow cooker beer stew
Beef chuck: Buy a roast and cut it into big cubes yourself. Pre-cut stew meat is often a mix of lean scraps that cook unevenly.
Dark beer: A stout or porter gives the richest flavor. Avoid very hoppy beers like IPAs, which turn bitter after hours of cooking.
Tomato paste: It adds umami and a deep reddish color. Cook it for a minute in the pan before the beer goes in.
Baby potatoes: They keep their shape better than large russets. Halve them and leave the skins on.
Carrots and celery: Cut them in thick chunks, because thin pieces fall apart in a nine-hour cook.
Worcestershire sauce: One tablespoon adds a rich, tangy edge to the gravy and boosts the beef flavor without extra salt.
Beef broth: Choose low-sodium so the final gravy is not too salty after the liquid cooks down for hours.
Tips for a rich, thick stew
Brown the beef: Coating it in flour and searing it gives the gravy its body and the meat a roasted flavor. It is worth the extra pan.
Taste the beer first: If you would not drink it, do not cook with it. A flat or sour beer will make the stew taste the same.
Most common mistake: Using too much liquid. Vegetables release water, so the broth should barely cover the meat, or you will end up with soup instead of stew.
Brown in batches: Crowding the pan steams the meat instead of searing it. Two batches take five extra minutes and give a deeper flavor.
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Swaps and variations
Replace the beer with extra beef broth and a spoonful of balsamic vinegar for an alcohol-free stew. Add parsnips or turnips for an earthy touch. Mushrooms stirred in during the last two hours add meatiness. Pork shoulder also works, cooked until it is fork-tender.
A swap that does not work is a very lean cut such as sirloin. It stays tough and dry however long it cooks.
A strip of orange zest or a splash of balsamic vinegar at the end brightens the gravy if it tastes heavy.
What to serve with beer stew
Crusty bread for soaking up the gravy is the best companion. Buttered egg noodles or mashed potatoes work if you want a bigger meal. A simple green salad with a sharp vinaigrette cuts through the rich stew.
Ladle the stew into bread bowls for a fun dinner, or serve it with a dollop of horseradish cream.
A spoonful of whole grain mustard on the side adds a sharp note that goes well with the beer.
Storing, freezing and reheating
Cool the stew and keep it in a sealed container in the fridge for up to 4 days. It tastes even better after a night, once the flavors blend.
Freeze for up to 3 months, ideally without the potatoes, which can turn grainy. Reheat on the stove over medium-low heat with a splash of broth, stirring until hot.
Cool in shallow containers so the stew chills quickly and safely, which also helps the beef stay tender.
Skim the fat that rises when the stew is chilled before reheating, and the gravy will taste cleaner.
Crockpot Beer Stew at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 16, led by boneless beef chuck, all-purpose flour, kosher salt, black pepper
Tips for Crockpot Beer Stew
Browning the beef gives a deeper flavor but you can skip it in a pinch. Use a non-alcoholic dark beer or extra broth to remove the alcohol. Refrigerate for 4 days or freeze for 3 months. The flavor improves on the second day.
Crockpot Beer Stew FAQ
How long does Crockpot Beer Stew take?
Crockpot Beer Stew takes 9 hours of cooking after 20 minutes of prep.
How many people does Crockpot Beer Stew serve?
This recipe makes 8 servings.
What do I need to make Crockpot Beer Stew?
16 ingredients, led by boneless beef chuck, all-purpose flour, kosher salt, black pepper. Amounts are in the recipe card above.
