by Diana Rattray
This easy slow cooker beef and beer combination includes mushrooms, onion, garlic, thyme, and ale or beer. Use cubed stewing beef or a lean chuck roast to make this recipe. The beef and savory thickened gravy are excellent with mashed potatoes, noodles, or rice.
PrintSlow Cooker Beef and Beer
Top potatoes, rice, or noodles with this delicious slow cooker beef and savory gravy!
- Prep Time: 12 minutes
- Cook Time: 7 hours 10 minutes
- Total Time: 7 hours 22 minutes
- Yield: 6 servings 1x
- Category: Beef, Beer
- Method: Slow Cooker
Ingredients
Scale
- 2 pounds lean beef chuck (or stewing beef, cut into 1/2-inch to 1-inch pieces)
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 large onion (sliced)
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried leaf thyme)
- 1 cup ale
- 1/2 cup beef stock
- 2 tablespoons flour
- 2 tablespoons cold water
Instructions
- Pat the beef dry with paper towels and cut it into 1/2-inch to 1-inch pieces.
- Combine the 1/4 cup of flour, salt, and pepper in a food storage bag or bowl. Add the beef cubes and toss to coat.
- Heat the oil in a skillet over medium heat. Add the beef and cook, stirring, for 4 to 6 minutes, until browned. Transfer the beef to the slow cooker and add the sliced onion, mushrooms, minced garlic, thyme, ale, and beef stock.
- Cover and cook on LOW for 8 to 9 hours.
- Remove the beef and skim excess fat from the juices. Pour the juices into a medium saucepan. Cook over medium heat for 3 to 5 minutes, until reduced slightly and the flavors are concentrated.
- Combine the 2 tablespoons of flour with 2 tablespoons of water and stir until smooth. Stir the flour mixture into the juices and heat until thickened. Add the beef and heat through.
