Description
A hearty and flavorful slow cooker steak and ale stew, perfect for cozy dinners. Tender beef chunks simmered with ale, vegetables, and herbs until rich and delicious.
Ingredients
2 pounds beef chuck, cut into 1.5-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and sliced into 1/2-inch pieces
2 stalks celery, sliced into 1/2-inch pieces
8 ounces cremini mushrooms, sliced
12 ounces ale (such as a brown ale or stout)
1 cup beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
1/4 cup fresh parsley, chopped
Instructions
In a large bowl, combine the flour, salt, and black pepper.
Toss the beef cubes in the flour mixture until evenly coated.
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 1 minute more.
Transfer the onion and garlic to the slow cooker.
Add the sliced carrots, celery, and mushrooms to the slow cooker.
Pour the ale and beef broth over the ingredients in the slow cooker.
Stir in the tomato paste, dried thyme, and bay leaves.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaves and stir in the chopped fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours