This recipe for Slow Cooker Beef, Beer and Onion Stew is based on a Belgian classic. The gravy is absolutely wonderful. Actually is there a word better than wonderful? This stew is that delicious! Total comfort food. The beer adds such a nice, subtle flavor. Every time I make this dish for company I am always asked for the recipe. This dish is perfect on a cool day and is definitely unforgettable!
I learned this Slow Cooker Beef, Beer and Onion Stew recipe years ago from an amazing woman who was like a grandmother to me. As time has gone on however, the recipe has evolved somewhat into my own. She made this recipe exactly like the original. She only used beef and onions. No other vegetables. I prefer to have everything all in one and I love vegetables. Well most of them anyways! I never understood why she would never consider adding any. She always said “why mess with perfection? This is the way the dish is intended to be.” She made everything the exact same way, every time, and had been cooking that way for more than fifty years! Who was I to suggest she do it differently?
As many of you know I am a bread dipper. I love to take a long, fresh stick of bread and slice it up. Just so I can soak it in the gravy! I love taking every bite of that piece of bread. This Slow Cooker Beef, Beer and Onion Stew tastes so good I urge you to give it a try! Take a moment to check out our video below!
Slow Cooker Beef, Beer and Onion Stew
- 2 pounds stewing beef or beef steak, any cut, cut into 1 inch chunks
- 1 1/2 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
- 3/4 cup chicken broth
- 3/4 cup beef broth
- 1 tblsp apple cider vinegar
- 1/4 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
Turn slow cooker on low or high, depending on how long you want to let this stew cook for. Set aside.
Using a large skillet, over medium to medium high heat, add a few tablespoons of oil and wait until it shimmers or a drop of water flicked in it dances. While waiting for the oil to heat up, using paper towel, sprinkle salt and pepper all over your beef. Add your beef to your skillet and stir periodically with a wooden spoon until meat is browned on all sides, between 7 and 10 minutes. Using a slotted spoon transfer beef to a large bowl and set aside.
Add 1-2 tablespoons of oil to your now empty skillet. Reduce heat to medium-low and add onions, 1/2 teaspoon salt, and tomato paste. Stir regularly and cook until onions are tender, about 5 minutes. Add garlic and flour and stir until onions are totally coated, around 3 or 4 more minutes.
Now for your slow cooker. Add beef and chicken broth, beer, thyme, bay leaves, vinegar and your browned beef with all of the drippings. Stir.
Add potatoes, carrots, beans and corn to your beef mixture. Stir until blended together.
Now you need to add the onion mixture from your skillet to your slow cooker and stir until totally combined. Place your lid on your slow cooker.
Cook on high for 3-4 hours or on low for 7-8. Remove bay leaves. Season with salt and pepper to taste. Serve with fresh bread slices. Especially if you are a bread dipper like me! Enjoy!