Steak 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.