Beef stew with beer (slow cooker)
- Preparation 50 min
- Cooking 8 h 25 min
- Servings 6
- Freezing Absolutely
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The ultimate comfort when the cold sets in ❄️
I love it when winter is about to settle in! It makes me want to cook comfort meals like this easy slow cooker beef stew with beer. It fills the whole house with a wonderful aroma and welcomes us with incomparable warmth. Serve it over couscous or in a large bowl with a luxury baguette!
No slow cooker? No problem! 🥘
While the slow cooker is perfect for fork-tender meat, this recipe adapts beautifully to traditional cooking. If you prefer using your oven, simply braise everything for about 3.5 hours at 165°C (325°F) in a well-sealed Dutch oven.
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✅ The Crucial Browning Step
Do not skip browning the meat and vegetables in the skillet before adding them to the slow cooker. This caramelization creates the depth of flavor and the rich color of the sauce.
✅ Beer Choice
Stick to strong amber or Belgian-style double beers. These beers bring notes of spices and red fruits without the excessive bitterness of IPAs, which could become unpleasant after long cooking.
✅ Vegetables with Texture
Cut your carrots and parsnips into thick slices. Since they will cook for 8 hours, a thin cut would turn them into purée. You want to keep some texture in every bite.
Ingredients
- 1 cup all purpose flour
- 1 teaspoon paprika
- 1 kg stewing beef cubes
- Olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 cups carrots, halved lengthwise then sliced thick
- 2 cups parsnip, halved lengthwise then sliced thick
- 2 tablespoons fresh rosemary, finely chopped
- 1 1/2 cup Maudite beer by Unibroue
- 2 tablespoons tomato paste
- 2 cups baby potatoes cut in half
- 2 cups butternut squash cut in cubes
- 2 cups beef broth
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- A small handful fresh parsley, finely chopped
- Fleur de sel
- Salt and ground pepper
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Preparation
- In a big bowl, pour the flour, paprika, generously season with salt and pepper then stir. Throw the beef cubes in the flour then toss well with hands in order to coat evenly. Remove beef from flour mix and shake off excess. Set aside in a plate.
- In a big skillet at medium-high heat, add about 2 tablespoons olive oil then add some beef cubes. Cook 3-4 minutes on all side to brown well. Cook a small quantity at a time and add oil when necessary. Pour in the slow cooker.
- In the same skillet, add the onion, garlic, carrots, parsnip and rosemary then season with salt and pepper. Add a drizzle of olive oil, stir well then cook for 8 to 10 minutes to caramelize. Pour in the slow cooker.
- Deglaze with the beer then add the tomato paste. Scrape the bottom of the pan to grab all the flavours! Stir to dissolve the tomato paste then pour in the slow cooker.
- Add the rest of the ingredients oil the slow cooker then generously season with salt and pepper. Stir well and cover. Cook at low temperature for 8 hours. Stir halfway. Serve on couscous and garnish with fresh parsley and fleur de sel!
Yes, it’s even better the next day! The flavors have time to meld together and the sauce becomes even smoother. Reheat gently over low heat.
If you don’t have beef, grain-fed veal (shoulder or shank) is a delicious and very tender alternative. For a bolder, wilder flavor, venison or moose work wonders with amber beer.
The flour coating the meat acts as a natural thickener. If you prefer an even thicker consistency, remove the slow cooker lid and set it to HIGH for the final 45 minutes of cooking.
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