Description
A hearty, comforting stew packed with tender beef, rich broth, and wholesome vegetables that simmers low and slow in your crockpot—perfect for cozy family dinners with minimal effort.
Ingredients
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3 Tbsp olive oil
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1 Tbsp butter
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2 lb stew meat (beef chuck), cut into chunks
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1 medium onion, diced
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3 cloves garlic, minced
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12 oz beer (1 can)
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4 cups beef stock (or 4 cups water + 4 beef bouillon cubes)
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Additional 2 cups water if needed
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1 Tbsp Worcestershire sauce
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2 Tbsp tomato paste
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½ tsp paprika
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½ tsp Kosher salt (plus more to taste)
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Freshly ground black pepper, to taste
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1½ tsp sugar
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4 carrots, washed, unpeeled, and roughly sliced
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4 new potatoes, quartered
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Minced parsley (optional, for garnish)
Instructions
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Brown beef: Heat olive oil and butter in a skillet over medium-high. Add stew meat in batches; brown well, then transfer to crockpot.
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Sauté aromatics: In remaining fat, sauté onion until translucent (~3–4 minutes). Add garlic, cook 30 seconds until fragrant. Transfer to crockpot.
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Combine liquids & seasonings: In a bowl or Dutch oven, whisk beer, beef stock, Worcestershire sauce, tomato paste, paprika, salt, pepper, and sugar until smooth. Pour over meat and onions in crockpot.
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Add vegetables: Stir in carrots and potatoes.
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Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fork‑tender and veggies are cooked through.
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Adjust: If stew is too thin, optionally thicken by whisking ¼ cup flour (or cornstarch) into ¼ cup broth and stirring into stew.
- Serve: Ladle into bowls, garnish with parsley if desired.
Notes
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Browning the meat and sautéing onions adds deeper flavor—but you can skip if short on time.
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Optional thickening slurry (flour or cornstarch) can be added near the end for a richer broth.
- Leftovers keep well in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American