Stewed in a beer-based gravy alongside seasonal root vegetables this slow cooker beer-braised beef stew is the one you can make any time of the year. You can make this in the crockpot, stovetop, or pressure cooker.
Table of Content
Do you love cooking with alcohol? I do. Cooking wine is the most common for me. We do use beer and stout often too. I used to use brandy and rum before, but despite that the alcohol actually evaporates out in the cooking process, the flavor can be strong for kids. So now we keep the strong flavors out.
It's getting cooler here now so kids like having such comfort food kinda meals. Almost every weekend meal ends up being a slow-cooked meat dish. While the weekdays call for a quick soup and salad.
Why make this stew
- This beer braised beef is an old favorite that I have been making over the years. Before I had a slow cooker I'd often make this in a Dutch oven or stovetop skillet. But, I do love how soft and fork-tender the slow cooker/crockpot cooks the beef.
- Most of the ingredients in this recipe are simple pantry staples.
- The best part is that you don't need to do much hands-on work.
- While you can add all the ingredients to the pot and cook, searing and sauteing will ensure additional flavor.
- Of course, you can also make this on the stovetop or in a pressure cooker or instant pot. So below I have given you all three or rather four methods on how to make this. You can make this on a stovetop, or slow cooker or use an instant pot aka pressure cooker.
Ingredients and substitutes
- Beef - I often use beef shoulder or leg. The best thing about slow cooking is that you can use cheap cuts and it will still cook to fork-tender with the slow cooking process.
- Beer- I've used regular Hankin beer because that's usually what we buy at home but any beer works a treat.
- Onion - I've used a small red onion because I love how it adds sweetness to the dish as it cooks down but if sweet is not for you add regular brown onions.
- Garlic and ginger - I cannot think of lamb or beef without these two to flavor it. Adds so much more. If you don't have fresh ginger, you can add 1 teaspoon of ginger powder. Not the same as fresh but still works.
- Vegetables - Ideally you want to use root veggies that will benefit from the slow cooking and not get mashed up. Carrots, parsnips, turnips, celeriac, and potatoes are the best. Never add veggies that cook too fast or those with high water content - like zucchini, cauliflower, or broccoli.
- Herbs - you can use fresh herbs. I have over the years always made this with dried herbs but fresh would be great as well.
- Tomato paste - adds a little sweet, sour tang and thickness to the dish. This is not a tomato-based dish so do not add too much.
- Flour - You can use all-purpose flour to keep it simple. You can use rice flour or cornstarch if you need a gluten-free option. If you plan to make this in a pressure cooker or instant pot omit the starch until the end. Starch tends to settle on the bottom of the pan when pressurizing causing it to burn so it's best to leave the thickening agent for later.
Beer-braised beef
Slow cooker / Crockpot
- Trim - Using a chef's knife and sturdy cutting board, clean beef of any excess fat and cut them into 3-inch chunks
- Season beef with salt, pepper, and toss in the flour – coat well.
Pro tip - The flour gives these that toasted brown look and will help thicken the sauce later. - Sear - In a skillet over medium heat sear the beef with oil on all sides. Once the beef is browned on all sides remove them from the pan and set aside
Pro tip - Let the pieces cook for a minute or two before you move them if they are still stuck wait for them to release automatically.
- Saute - To the same skillet - add a tablespoon of oil and saute the onion, ginger, and garlic. Remove and set aside
- Deglaze - To the same skillet, add the stock/broth or water and deglaze the pan - scraping as much of the caramelized bits as possible.
Pro tip - Use a soft scraper to get as much caramelization as possible. You don't want to lose out on good flavor.
- Combine - Add the veggies to the slow cooker or crock-pot followed by the onion mixture, deglazed pan juices, and seared beef.
- Liquid ingredients - To the beer add the rest of the ingredients. Pour it over the beef in the slow cooker/crockpot.
- Cook - Turn in the slow cooker/ crockpot on and cook the meat until fork-tender. You can cook on low for 6 to 8 hours or on high for 4 hours.
Pro tip - Personally, I like cooking on low so the meat is moist, juicy and fork-tender
Stovetop beer braised beef
- Sear - In a skillet over medium heat sear the beef with oil on all sides. Once the beef is browned on all sides remove them from the pan and set aside
Pro tip - Let the pieces cook for a minute or two before you move them if they are still stuck wait for them to release automatically. - Saute - To the same skillet - add a tablespoon of oil and saute the onion, ginger, and garlic.
- Deglaze - add the stock/broth or water and deglaze the pan - scraping as much of the caramelized bits as possible.
Pro tip - Use a soft scraper to get as much caramelization as possible. You don't want to lose out on good flavor. - Combine - Add the veggies followed by the beer and the rest of the ingredients. Return the beef pieces back to the pan.
- Cook - Turn the heat to medium and bring to a boil. Then turn the heat to low and cook until fork tender. This usually will take between 1 ½ to 2 hours.
Pro tip - make sure to stir every 15 to 20 minutes adding ¼ to 13 cup water as necessary to prevent it from burning at the bottom.
Instant pot beer braised beef
- Sear -Turn the instant pot on saute. Place the stovetop pressure cooker on medium heat. Sear the beef in one tablespoon of oil on all sides. Once the beef is browned on all sides remove them from the pan and set aside
Pro tip - Let the pieces cook for a minute or two before you move them if they are still stuck wait for them to release automatically. - Saute - To the same pot - add a tablespoon of oil and saute the onion, ginger, and garlic.
- Deglaze - add the stock/broth or water and deglaze the pan - scraping as much of the caramelized bits as possible.
Pro tip - Use a soft scraper to get as much caramelization as possible. You don't want to lose out on good flavor. - Combine - Add the veggies followed by the beer and the rest of the ingredients. Return the beef pieces back to the pan.
- Pressure cook -
- Instant pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 35 minutes.
- Stovetop pressure cooker - Close the pressure cooker and pressure cook for 45 mins.
- Natural release - When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.
Pro tip - It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
Can you put beer in the slow cooker or crock pot?
Yes, you can put beer in the slow cooker. The beer does not evaporate from the slow cooker but instead adds to the flavor. Cooking on high works best with beer. Any beer that you like to drink would work best for this beef stew such as Guinness stout or ale.
How long with this beef stew keep?
This beef will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month.
Can I use red wine instead of beer?
Not in this recipe but I do have beef in red wine as well as a lamb in red wine that you may like to try.
How can I reduce the liquid in the slow cooker?
While we do need liquid to cook the meat, the excess liquid does not evaporate when slow-cooking. You can serve the extra liquid with bread or rice. Alternatively,
remove the meat from the slow cooker and transfer the liquid to a saucepan. Reduce it over medium heat on the stovetop until it's a thicker consistency. Then add the meat back to the liquid.
What side dish do you serve with beef?
Today, I served it with steamed rice but my kids love to enjoy it with mashed potato. When I'm in a low-carb mood I usually serve it with cauliflower rice. You can, of course, serve veggies on the side such as garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, roasted dill potatoes,
Printable Recipe
Beer Braised Beef Stew - Slow Cooker
Print Pin Rate Share by Email Share on FB Save GrowCalories: 523kcal
Adjust Servings Here: 6 servings
Description
Stewed in a beer-based gravy alongside seasonal root vegetables this slow cooker beer-braised beef stew is the one you can make any time of the year.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (1 kg) Beef
- 4 tablespoon All-purpose flour (or cornstarch)
- 2 tablespoon Olive oil
- ½ Onion (thinly sliced)
- 1 med Garlic (thinly sliced)
- ¼ inch Ginger (thinly sliced)
- ½ cup (120 ml) Stock
- 1 cup (250 ml) Beer (or stout)
- 1 tablespoon tomato paste
- 2 tablespoon Brown sugar
- 1 tablespoon Sweet paprika
- ½ teaspoon Hot paprika
- ½ tsp ( ) dried oregano
- ¼ tsp dried rosemary (1 fresh sprig)
- ¼ tsp dried thyme (1 fresh sprig)
- 1 tsp Salt (or more to taste.)
- ½ tsp Pepper (or more to taste.)
Veggies
- 2 cups (300 g) Parsnip or celeriac (chopped)
- 2 cups (400 g) Turnip or potatoes (chopped)
- 2 cups (250 g) Carrots. (chopped)
Instructions
Slow Cooker/Crockpot
- Trim - Using a chef's knife and sturdy cutting board, clean beef of any excess fat and cut them into 3-inch chunks
- Season beef with salt, pepper, and toss in the flour – coat well.Pro tip - The flour gives these that toasted brown look and will help thicken the sauce later.2 lbs Beef , 4 tablespoon All-purpose flour, 1 tsp Salt, ½ tsp Pepper
- Sear - In a skillet over medium heat sear the beef with oil on all sides. Once the beef is browned on all sides remove them from the pan and set asidePro tip - Let the pieces cook for a minute or two before you move them if they are still stuck wait for them to release automatically.2 tablespoon Olive oil
- Saute - To the same skillet - add a tablespoon of oil and saute the onion, ginger, and garlic. Remove and set aside½ Onion, 1 med Garlic, ¼ inch Ginger
- Deglaze - To the same skillet, add the stock/broth or water and deglaze the pan - scraping as much of the caramelized bits as possible.Pro tip - Use a soft scraper to get as much caramelization as possible. You don't want to lose out on good flavor.½ cup Stock
- Combine - Add the veggies to the slow cooker or crock-pot followed by the onion mixture, deglazed pan juices, and seared beef.
- Liquid ingredients - To the beer add the rest of the ingredients. Pour it over the beef in the slow cooker/crockpot.1 cup Beer, 1 tablespoon tomato paste, 2 tablespoon Brown sugar, 1 tablespoon Sweet paprika, ½ teaspoon Hot paprika, ½ tsp dried oregano, ¼ tsp dried rosemary, ¼ tsp dried thyme, 2 cups Parsnip or celeriac, 2 cups Turnip or potatoes, 2 cups Carrots.
- Cook - Turn in the slow cooker/ crockpot on and cook the meat until fork-tender. You can cook on low for 6 to 8 hours or on high for 4 hours. Pro tip - Personally, I like cooking on low so the meat is moist, juicy and fork-tender
Stovetop
- Sear - In a skillet over medium heat sear the beef with oil on all sides. Once the beef is browned on all sides remove them from the pan and set asidePro tip - Let the pieces cook for a minute or two before you move them if they are still stuck wait for them to release automatically.
- Saute - To the same skillet - add a tablespoon of oil and saute the onion, ginger, and garlic.
- Deglaze - add the stock/broth or water and deglaze the pan - scraping as much of the caramelized bits as possible.Pro tip - Use a soft scraper to get as much caramelization as possible. You don't want to lose out on good flavor.
- Combine - Add the veggies followed by the beer and the rest of the ingredients. Return the beef pieces back to the pan.
- Cook - Turn the heat to medium and bring to a boil. Then turn the heat to low and cook until fork tender. This usually will take between 1 ½ to 2 hours. Pro tip - make sure to stir every 15 to 20 minutes adding ¼ to 13 cup water as necessary to prevent it from burning at the bottom.
Instant pot beer braised beef
- Sear -Turn the instant pot on saute. Place the stovetop pressure cooker on medium heat. Sear the beef in one tablespoon of oil on all sides. Once the beef is browned on all sides remove them from the pan and set asidePro tip - Let the pieces cook for a minute or two before you move them if they are still stuck wait for them to release automatically.
- Saute - To the same pot - add a tablespoon of oil and saute the onion, ginger, and garlic.
- Deglaze - add the stock/broth or water and deglaze the pan - scraping as much of the caramelized bits as possible.Pro tip - Use a soft scraper to get as much caramelization as possible. You don't want to lose out on good flavor.
- Combine - Add the veggies followed by the beer and the rest of the ingredients. Return the beef pieces back to the pan.
- Pressure cook - Instant pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 35 minutes.Stovetop pressure cooker - Close the pressure cooker and pressure cook for 45 mins.
- Natural release - When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.Pro tip - It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
Nutrition Information
Calories: 523- kcalCarbohydrates: 28- gProtein: 28- gFat: 31- gSaturated Fat: 11- gCholesterol: 106- mgSodium: 716- mgPotassium: 874- mgFiber: 5- gSugar: 10- gVitamin A: 7935- IUVitamin C: 20.4- mgCalcium: 95- mgIron: 4.5- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jyothi (Jo)
Stew looks very hearty and delicious! All the spice combinations sounds amazing. Perfect weather for this chilly weather we have.
Veena Azmanov
Thank you, Jyothi.
Michelle
This is the perfect winter warmer! My mum used to make this for us when we were kids. She also made it in the pressure cooker. It was so good to come home from school and this was on the table Xx
Veena Azmanov
THanks, Michelle. Yes, this does remind me of my mom too. It's one of those classic dishes mom would make.
Emily Leary
I love how you have given 4 different sets of instructions. There's nothing quite like a flavoursome and comforting stew on a cold winter evening and this looks delicious!
Veena Azmanov
Thanks, Emily, Yes, I have tried this recipe many times so used all methods.
Fay Fauchery
Made this yesterday and it was gone!! I mean literally gone! I could not believe my eyes. So good and no one believed there was beer in the recipe. The beef was fork tender.
Veena Azmanov
Thank you so much,Fay. So happy to hear you enjoyed this so much. Thank you for coming back to write this feedback.
Analida Braeger
There's nothing like a winter stew to ease the cold weather blues. This one looks like a keeper. Thanks for the inspiration.
Veena Azmanov
Absolutely, Analida. This is definitely a keeper.