This beef and beer stew is rich, hearty, and loaded with tender beef, vegetables, onions, and deep savory flavor. The slow cooker does most of the work, making this cozy dinner perfect for busy days, cold nights, or Sunday comfort food.
Beef and Beer Stew Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 3-4 hours on high or 6-7 hours on low
- 🍴 Servings: 6-8
- 🧄 Flavor Profile: Savory, hearty, rich, beefy, slightly tangy
- 🍚 Best Served With: Crusty bread, biscuits, mashed potatoes, or egg noodles
- 🧊 Make Ahead?: Yes, this stew tastes even better the next day
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This slow cooker beef and beer stew is the kind of recipe that makes the whole house smell amazing. The beer adds depth, the tomato paste gives the broth richness, and the vegetables turn perfectly tender as everything cooks together.
This beef and beer stew is perfect when you're craving a hearty, old-fashioned dinner without spending hours in the kitchen. It was inspired by my creamy beef and mushroom stroganoff and pairs beautifully with crusty bread, corn muffins, dinner rolls, or a fresh green salad.
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Why You Will Love This Recipe
- Easy and satisfying: After browning the beef and onions, the slow cooker does the rest while creating rich, hearty flavor with beer, broth, garlic, tomato paste, and thyme.
- Tender and filling: Slow cooking makes the beef incredibly tender while potatoes, carrots, beans, corn, and onions turn it into a complete one-pot meal.
- Perfect comfort food: Warm, cozy, and packed with savory flavor, it's ideal for chilly evenings and family dinners.
- Budget-friendly and customizable: Made with affordable ingredients and easy to adapt with different vegetables, beers, or add-ins like mushrooms.
How to Make Beef and Beer Stew
You only need simple stew ingredients and a bottle or can of beer to make this cozy stew. Most of these items are pantry staples or easy grocery store finds.
- Stewing beef or beef steak: The main protein that becomes tender and flavorful as it slow cooks.
- Beer: Adds depth, richness, and a slightly malty flavor to the stew broth.
- Onions: Bring sweetness and savory flavor to the base of the stew.
- Olive oil: Helps brown the beef and sauté the onions.
- Tomato paste: Thickens the broth slightly and adds rich tomato flavor.
- Garlic: Adds bold savory flavor.
- Chicken broth: Lightens the broth while adding extra flavor.
- Beef broth: Deepens the beefy flavor of the stew.
- Apple cider vinegar: Adds a small tangy note that balances the richness.
- All-purpose flour: Coats the beef and helps thicken the stew.
- Thyme: Adds earthy, cozy flavor.
- Potatoes: Make the stew hearty and filling.
- Carrots: Add sweetness, color, and texture.
- Green beans: Add freshness and another vegetable element.
- Corn: Adds sweetness and color.
- Salt and pepper: Bring all the flavors together.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the beer: Use a stout or porter for a richer flavor, a lager or ale for a lighter, milder stew or substitute non-alcoholic beer for extra beef broth for an alcohol-free version.
- Switch up the vegetables: Add mushrooms, celery, peas, or swap regular potatoes for parsnips, turnips, or sweet potatoes are all great additions.
- Boost the savory flavor: Add an extra onion, a splash of Worcestershire sauce, or both for even more depth.
- Adjust the heat and texture: Stir in red pepper flakes or cayenne for spice, or add a cornstarch slurry at the end for a thicker stew.
Instructions
This beef and beer stew is easy to make in a few simple steps. Brown the beef, sauté the onions, add everything to the slow cooker, and let it cook until tender.
Step 1: Prepare beef. Using a large skillet over medium to medium-high heat, add a few tablespoons of oil and heat until shimmering. Pat the beef dry with paper towels, sprinkle with salt and pepper, then toss with flour until coated.
Step 2: Brown beef. Add the beef to the skillet and cook, stirring occasionally, until browned on all sides, about 7-10 minutes. Transfer the beef to a large bowl with a slotted spoon and set aside.
Step 3: Sauté onions. Add 1-2 tablespoons of oil to the skillet. Reduce heat to medium-low and add garlic, onions, and ½ teaspoon salt. Cook, stirring regularly, until the onions are tender, about 5 minutes.
Step 4: Prepare slow cooker. Add beef broth, chicken broth, beer, tomato paste, thyme, vinegar, and browned beef with any drippings to the slow cooker. Stir well. Add potatoes, carrots, beans, and corn, then stir again. Add the onion mixture from the skillet.
Step 5: Cook. Stir until everything is combined, then cover with the lid.
Step 6: Season and serve. Cook on high for 3-4 hours or low for 6-7 hours, until the beef and vegetables are tender. Season with salt and pepper to taste. Serve with fresh bread or our cream cheese biscuits for soaking up the broth.
Expert Tips
- Thick or Thin: If the stew becomes too thick during cooking, add an extra ½ to 1 cup of beef broth. If it's thinner than you'd like, simmer uncovered for 10-15 minutes at the end or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
- Build the best flavor: Pat the beef dry before browning and don't skip this step, as it creates the rich, savory foundation of the stew.
- Choose ingredients carefully: Use a beer you enjoy drinking and cut the vegetables into similar-sized pieces so everything cooks evenly.
- Cook low and slow: Avoid overfilling the slow cooker and use the low setting whenever possible for the most tender beef.
- Adjust as needed: Add delicate vegetables like peas near the end of cooking and use a cornstarch slurry if you'd like a thicker broth.
- Finish before serving: Taste and adjust the seasoning with salt and pepper, then let the stew rest for a few minutes so the flavors can meld together.
If you love recipes like this, you may also enjoy our meatball stew.
Storage Directions
Refrigerator: Store cooled beef and beer stew in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze cooled stew in freezer-safe containers for up to 3 months. Leave a little room at the top because the liquid expands as it freezes.
Reheat: Reheat on the stovetop over medium-low heat until warmed through, stirring occasionally. You can also microwave individual portions in 60-second intervals.
Make Ahead: This stew is excellent made a day ahead. The flavors deepen overnight, making it even better the next day.
Serving Suggestions
- Serve with a hearty side: Grandma's homemade crusty white bread, sweet french onion bread with sage, biscuits, cornbread, soft fluffy dinner rolls or garlic bread are perfect for soaking up the rich, flavorful broth.
- Add something fresh: A simple green salad helps balance the richness of the stew.
- Pair with a comforting base: Spoon the stew over mashed potatoes, egg noodles, or crockpot rice for an even more filling meal.
- Include extra vegetables: Roasted vegetables make a delicious and nutritious side dish that complements the savory flavors.
Beef and Beer Stew Recipe FAQs
Lager, ale, stout, or porter all work. Use a lighter beer for mild flavor or dark beer for a richer stew.
No, the beer blends with the broth, tomato paste, beef, and vegetables to create a deep savory flavor.
Yes. Stewing beef, chuck roast, round steak, or beef steak cut into chunks all work well.
Heat oil in a large heavy pot and brown the flour-coated beef on all sides. Remove beef, sauté the onions and garlic until softened. Return the beef to the pot and add the beer, broths, tomato paste, thyme, and vinegar. Bring to a simmer, cover, and cook on low for 1½ hours. Add potatoes and carrots and cook for 45 minutes. Stir in the green beans and corn and cook for another 20-30 minutes, or until the beef and vegetables are tender. Season with salt and pepper before serving.
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More Beef Recipes
Do you love cozy beef dinners? Here are some hearty beef recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Beef and Beer Stew
Ingredients
- 2 pounds stewing beef or beef steak, any cut, cut into 1 inch chunks
- 1 ½ cups beer or 12 oz bottle or can
- 2 large onions, sliced
- 3-4 tblsp olive oil or another vegetable oil
- 1 can (5.5 - 6 oz) tomato paste
- 1 tblsp garlic, minced
- ¾ cup chicken broth
- ¾ cup beef broth
- 1 tblsp apple cider vinegar
- ¼ cup all-purpose flour
- 6 bay leaves
- 1 tblsp thyme, dried, ground or leaves
- 2 cups potatoes, cut into bite sized chunks
- 2 cups carrots, chopped or sliced
- 1 cup beans, ends cut off, cut into bite sized pieces
- 1 can (14 oz) corn
- salt
- pepper
Instructions
- Using a large skillet over medium to medium-high heat, add a few tablespoons of oil and heat until shimmering. Pat the beef dry with paper towels, sprinkle with salt and pepper, then toss with flour until coated.
- Add the beef to the skillet and cook, stirring occasionally, until browned on all sides, about 7-10 minutes. Transfer the beef to a large bowl with a slotted spoon and set aside.
- Add 1-2 tablespoons of oil to the skillet. Reduce heat to medium-low and add garlic, onions, and ½ teaspoon salt. Cook, stirring regularly, until the onions are tender, about 5 minutes.
- Add beef broth, chicken broth, beer, tomato paste, thyme, vinegar, and browned beef with any drippings to the slow cooker. Stir well. Add potatoes, carrots, beans, and corn, then stir again. Add the onion mixture from the skillet.
- Stir until everything is combined, then cover with the lid.
- Cook on high for 3-4 hours or low for 6-7 hours, until the beef and vegetables are tender. Season with salt and pepper to taste. Serve with fresh bread for soaking up the broth.
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