Slow 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.
Find it online: https://classic-recipes.com/slow-cooker-beef-and-beer/