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–+ servings
A bowl of beef stew.

Beer Braised Beef Stew - Slow Cooker Recipe

Author: Veena Azmanov
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Calories: 26
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.

Ingredients 

  • 2 lbs (1 kg) Beef 
  • 4 tbsp (30 g) All-purpose flour or cornstarch
  • 2 tbsp Olive oil
  • 1 med Onion thinly sliced
  • 4 large Garlic cloves thinly sliced
  • ¼ inch Fresh ginger thinly sliced
  • 1 cup (240 ml) Stock or broth
  • 1 cup (250 ml) Beer or Guinness stout
  • 1 tbsp Tomato paste
  • 2 tbsp Brown sugar
  • 1 tbsp Sweet paprika
  • ½ tsp 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

  • Prep the beef: Trim excess fat and cut into large chunks (about 3 inches). Season generously with salt and pepper, then toss in flour to coat.
    2 lbs Beef , 4 tbsp All-purpose flour, 1 tsp  Salt, ½ tsp  Pepper
  • Sear the beef: In a skillet over medium heat, brown the beef on all sides in a drizzle of oil. Don’t crowd the pan — do it in batches if needed.
    2 tbsp Olive oil
  • Sauté the aromatics: In the same pan, add a bit more oil and sauté the onion, garlic, and ginger until fragrant and golden.
    1 med Onion, 4 large Garlic cloves, ¼ inch Fresh ginger
  • Deglaze: Pour in the stock or water, scraping up the caramelized bits from the pan — those brown bits are pure flavor.
    1 cup Stock or broth
  • Assemble the stew: Add all the veggies to your slow cooker or crockpot. Top with the onion mixture, deglazed juices, and the browned beef.
  • Mix the liquids: In a bowl, combine beer, tomato paste, brown sugar, paprika, herbs, and any remaining seasoning. Pour over the beef mixture.
    1 cup Beer, 1 tbsp Tomato paste, 2 tbsp Brown sugar, 1 tbsp Sweet paprika, ½ tsp 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:
    On low for 6–8 hours (best flavor and tenderness).
    Or on high for 4 hours if you’re short on time.
    Pro tip: Low and slow gives a richer, more melt-in-your-mouth texture.
  • Finish: Taste and adjust seasoning. The sauce should be thick, glossy, and infused with beer flavor.
    Optional: Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if you prefer a thicker gravy.

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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