There’s something about a slow-cooked stew that feels like wrapping yourself in a warm blanket after a day that’s just too much. I remember one evening — it was drizzling outside and the kind of cold that seeps through your jacket sleeves. I had tossed the beef and vegetables into the slow cooker before heading out, but that aroma when I got home? It was like the kitchen was already hugging me. The earthy scent of ale mingled with caramelized onions and garlic, the promise of tender chunks of beef simmered until they nearly fall apart. I didn’t even want to rush dinner; I took a moment to lean on the counter, breathing it all in. The stew was thick, rich, and just the right mix of hearty without feeling heavy. Somewhere between the first spoonful and the second, I realized this was exactly the kind of slow comfort food I’d been craving — but still, I was kinda distracted by the rain tapping the window and almost forgot to grab a napkin.
- Rich, tender beef cooked low and slow to bring out deep flavors that fill the whole house.
- It’s simple — and that’s kind of the point: minimal fuss, maximum comfort.
- The ale adds a subtle depth that’s less about bitterness and more about warmth and richness.
- Vegetables soften just right, blending into the broth without losing their character.
- Because it’s slow-cooked, it’s not a quick fix, but it’s the kind of meal that rewards the wait.
If you’re wondering whether this stew can really fit into a busy weeknight, it’s worth remembering that most of the magic happens on its own. Just prep, set, and forget until the house smells like a cozy pub. And if you’re new to slow cooking, don’t worry — the timing is forgiving, and the result is forgiving too.
PrintSteak and Ale Stew (Slow Cooker)
A hearty and flavorful steak and ale stew slow-cooked to tender perfection. This comforting dish combines tender beef, rich ale, and vegetables for a classic stew that’s perfect for cozy meals.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
8 ounces mushrooms, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 bottle (12 ounces) ale
2 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef cubes in batches and brown them 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 until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the sliced carrots, celery, and mushrooms, cooking for 3-4 minutes until they start to soften.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Add the tomato paste and stir to combine.
Pour in the ale and beef broth, stirring to deglaze the skillet and scrape up any browned bits from the bottom.
Add Worcestershire sauce, dried thyme, bay leaves, salt, and pepper. Stir to combine.
Transfer the vegetable and liquid mixture to the slow cooker with the beef.
Cover and cook on low for 8 hours, or until the beef is tender and the stew has thickened.
Remove bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.
Using a heavy-bottomed slow cooker helps keep the temperature steady and the stew perfectly tender. I usually serve this with thick slices of crusty bread to soak up the sauce, or sometimes even mashed potatoes when I’m feeling extra indulgent. I’ve tried swapping the ale for a stout once or twice — it’s a bit richer, but not everyone loved it as much as the original. Sometimes I add a splash of balsamic vinegar near the end for a tiny tang that wakes up the flavors, though that’s not for everyone. Mushrooms can be swapped for pearl onions if you want a sweeter note, but I haven’t tested that as thoroughly yet.
FAQ
Can I make this stew without ale? Yes, you can substitute with beef broth or a non-alcoholic beer, but the flavor will be a bit different — less depth but still comforting.
What’s the best cut of beef for this? Chuck roast or beef stew meat works best because it becomes tender over the long cooking time.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days, or freeze for up to three months.
Can I prepare this in an oven instead of a slow cooker? You can, but you’ll need to adjust the cooking time and keep an eye on moisture levels.
When you’re ready to bring a little warmth and rich flavor to the table, this steak and ale stew is waiting. Give it a go — you might find it becomes your go-to on those days when you just need a slow-cooked hug.