Beer in Beef Stew Slow Cooker Recipe

Beer in Beef Stew Slow Cooker Recipe

The beer in this beef stew really makes the meat nice and tender. The recipe itself is very similar to the Beef Borginon except that the Beef Borginon recipe calls for wine. Both use liquor to tenderize the meat while it slow cooks.

Prep time: Less than 15 minutes
Cooking time:
Makes 4-6 servings

Beef Stew Ingredients

2 lb stewing beef – Trim any excess fat and cut into 1 inch cubes
2 Tbsp vegetable oil
2 garlic cloves, peel and mince
4 large onions – peel and thinly slice
1 cup beef stock
2 Tbsp firmly packed dark brown sugar
1 12 oz can of beer
2 Tbsp freshly chopped parsley
1 Tbsp fresh thyme or 1 tsp dried
1 bay leaf
2 Tbsp cornstarch
2 Tbsp cold water
salt and pepper to taste
2 cups cooked and buttered egg noodles

Recipe Preparation

Line a broiler pan with aluminum foil and preheat your oven broiler. Place the beef on the pan in a single layer in the pan. Broil until beef is lightly browned – Around 3 minutes per side. Place beef into the slow cooker along with any juices that have collected in the pan.

Heat oil in a medium skillet over medium heat: add onion and garlic.  Cook and stir for 3 minutes or until onion is translucent.  Add the mixture into the slow cooker. Now add the beef stock, beer, brown sugar, bay leaf, parsley and thyme and stir well.

Cooking Directions

Cook the stew on Low for 8-10 hours or on High for 4-5 hours or until you find that the beef is very tender.

After the beef stew’s cooking time is done and if you’re cooking the stew on Low, raise the heat to High. Now use a small cup to mix the cornstarch with cold water.  Add this cornstarch mixture to the slow cooker. Cover and cook for an extra 10-15 minutes or until you see the juices are bubbling and slightly thickening.  Now take the bay leaf out, and season it with with salt and pepper to taste.  Serve the stew with buttered egg noodles.

Handy tip for herbs. Here’s a general guideline for trying to convert fresh herbs to dry herbs. The ratio is about 3 to 1. So if a recipe calls for 1 Tablespoon fresh herbs, you can use 1 Teaspoon of dried herbs.  I’ve got morehealthy slow cooker recipes, with more being added in the next few days.

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