Crockpot Beef and Beer Stew

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  • Total: 9 hrs 15 mins
  • Prep: 15 mins
  • Cook: 9 hrs
  • Yield: 6 servings
Ratings (41)

Beer adds flavor to a hearty beef stew or pot roast, and this is an excellent version.

This stew is one you can prepare the night before. Just put everything in the slow cooker and refrigerate overnight. The next day, start it on high for an hour then turn to low and cook for another 7 to 9 hours. 


What You'll Need

  • 2 1/2 pounds lean beef stew meat, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, cut into 1-inch slices
  • 2 ribs celery, cut into 1/2-inch slices
  • 2 medium potatoes, cut into 1-inch cubes
  • 1 cup beer
  • 1 cup​ beef broth, or use all beer
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 2 tablespoons​ tomato paste
  • 3 tablespoon melted butter
  • 1/3 cup​ all-purpose flour

How to Make It

  1. In the slow cooker crockery insert, combine the stew beef, onion, garlic, carrots, celery, potatoes, beer, beef broth, salt, pepper, oregano, and tomato paste.
  2. Cover and cook on low for 8 to 10 hours.
  3. Mix melted butter with flour; add to the stew. Taste and adjust seasonings.
  4. Turn the slow cooker to high and cook until thickened, about 15 to 20 minutes.
Nutritional Guidelines (per serving)
695 Calories
29g Fat
43g Carbs
62g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)