Slow Cooker Steak and Ale Stew
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
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)
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.