There’s something about the way this stew fills the kitchen with its rich, malty aroma that makes you want to slow down and savor the moment. I remember one evening, after a day that felt like it lasted forever, I tossed everything in the slow cooker before even thinking about relaxing. By the time I returned, the house smelled like a warm hug—deep, earthy, and just a little bit sweet from the ale. The beef was so tender it almost melted on the fork, and the medley of carrots, parsnips, and potatoes soaked up all the flavors around them. I wasn’t exactly paying attention to the clock, and somehow the stew was ready somewhere between dinner time and late-night comfort. It wasn’t fancy, but that was part of its charm.

Slow and easy — no need to hover or rush, which means more time for yourself.
The mix of ale and beef broth creates a layered flavor that feels indulgent without being complicated.
Vegetables cook to perfect softness, but the stew isn’t mushy — it holds together beautifully.
It’s simple — and that’s kind of the point. No need for a long list of ingredients or techniques.

If you’re worried about using ale or slow cooker timing, don’t be. This recipe is forgiving; the stew only gets better the longer it simmers, up to a point. Just keep an eye on the veggies if you decide to leave it on longer.

Slow Cooker Steak and Ale Stew

Close-up of a hearty steak and ale stew with visible chunks of meat and vegetables in a slow cooker.

Print Recipe

A hearty and comforting slow cooker steak and ale stew made with tender beef, rich ale, and a medley of vegetables. Perfect for cozy dinners.

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 6

Ingredients

Scale

2 pounds beef chuck steak, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium parsnips, peeled and sliced into 1/2-inch pieces
2 stalks celery, sliced
2 medium potatoes, peeled and cut into 1-inch cubes
12 ounces brown ale
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Pat the beef cubes dry with paper towels and season with salt and black pepper.
Place the all-purpose flour in a shallow bowl and dredge the beef cubes in the flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Transfer the onion and garlic to the slow cooker with the beef.
Add the sliced carrots, parsnips, celery, and potatoes to the slow cooker.
Pour the brown ale and beef broth into the slow cooker.
Add the tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Stir gently to combine all ingredients.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaves. Taste and adjust seasoning with salt and black pepper as needed.
Serve the stew hot, garnished with chopped fresh parsley.

Using a good slow cooker makes this dish almost effortless. I usually rely on one that’s just the right size to have a nice, even cook without drying out anything. When serving, crusty bread or a simple green salad pairs nicely to balance the richness. Sometimes I swap out parsnips for turnips or add a splash of balsamic vinegar near the end for a slight tang, though I can’t say it’s necessary — the stew’s already pretty perfect as is.

FAQ

Can I use a different type of ale? Yes, but darker ales tend to give a deeper flavor. Lighter ales might make it less rich.

What if I don’t have a slow cooker? You can simmer it on the stove, but keep the heat low and watch the liquid level.

Can I freeze leftovers? Absolutely, just thaw overnight before reheating gently.

How long does it keep? In the fridge, about three days—sometimes it’s so good it doesn’t last that long.

If you’re craving a meal that feels like a quiet evening wrapped up in a bowl, this stew might just be your new go-to. Give it a try and see how slowly simmering brings out all those comforting layers.