There’s something about a slow cooker stew that feels like a warm hug after a day spent outside in the cold. This steak and ale stew, with its deep, hearty aroma and tender beef, is exactly the kind of meal that invites you to slow down. The smell that fills the kitchen as it simmers away is a mix of roasted meat, thyme, and the subtle sweetness of root vegetables slowly melding together—sometimes I catch myself just standing there, waiting for a taste, even though I know it’s not quite ready yet.
One evening, I remember getting distracted by a phone call just as the stew was nearly done. I left the kitchen for a few minutes, and when I came back, the rich scent had grown even more intense. The ale added a complexity that made the whole house feel like a cozy pub on a rainy day. And the pearl onions? They softened into little bursts of sweetness that balanced the savory sauce perfectly.
Why You’ll Love It:
- The slow cooker does most of the work, freeing up your day for other things—or to just relax.
- It’s rich and comforting, yet simple — and that’s kind of the point.
- The tender beef and root vegetables soak up the ale and herbs, creating layers of flavor without complicated steps.
- It’s perfect for making ahead and tastes even better the next day, though you might not want to wait.
If you’re hesitant about slow cooker meals, this one is forgiving. It’s hard to mess up when everything cooks low and slow. Just remember to give it a stir if you wander off too long, and don’t forget to remove the bay leaves before serving.
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Steak and Ale Stew Slow Cooker
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker steak and ale stew made with tender beef, rich ale, and root vegetables, perfect for cozy dinners.
Ingredients
2 pounds beef chuck steak, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 medium parsnips, peeled and sliced
2 celery stalks, sliced
1 cup pearl onions, peeled
12 ounces brown ale
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme leaves
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Place the flour in a shallow dish and season with salt and black pepper.
Dredge the beef cubes in the seasoned flour, shaking off any excess.
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 until fragrant.
Transfer the onion and garlic to the slow cooker.
Add the carrots, parsnips, celery, and pearl onions to the slow cooker.
Pour the brown ale and beef broth over the ingredients in the slow cooker.
Stir in the tomato paste, Worcestershire sauce, fresh thyme leaves, and bay leaves.
Season with additional salt and black pepper to taste.
Cover and cook on low heat for 8 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Kitchen Notes: I usually use a heavy slow cooker insert, but if yours is lighter, just keep an eye on the stew toward the end. Serving it with rustic bread or buttery mashed potatoes makes for a comforting meal. Sometimes I swap out parsnips for turnips or add a splash of balsamic vinegar at the end for a bit of tang, though I haven’t tested all of these tweaks extensively. Also, if you don’t have pearl onions, small shallots or extra diced onions work just fine.
FAQ:
Can I use a different type of ale? Yes, but a brown ale’s maltiness really complements the beef well. A lighter ale might change the flavor profile.
How do I store leftovers? Keep the stew in an airtight container in the fridge for up to three days or freeze for longer storage.
Can I skip browning the beef? You can, but browning adds a depth of flavor that’s worth the extra step.
Cozy meals like this slow cooker steak and ale stew turn ordinary nights into moments worth savoring. So go ahead, save this recipe, fire up your slow cooker, and settle in for a deliciously warm evening.