I first made a slow cooker beef and ale stew when I was gifted a Jamie Oliver cook book about 10 years ago – and I was hooked. This is my version that uses a slow cooker instead of an oven, and has been tweaked and perfected over the 100-or-so times I’ve made it! Once the weather turns, this is usually the first recipe we turn to for a hearty winter warmer.
My slow cooker beef and ale stew has a top secret ingredient – Worcestershire sauce! It adds an extra kick which sets this slow cooker stew apart from the rest. Let me know what you think in the comments!
What’s the best type of beef for a stew?
Stews work amazingly well in a slow cooker because it allows use of cheaper cuts of meat, which get better the longer they’re cooked. In fact, with beef – the cheaper the better when it comes to slow cooking!
Cheaper cuts of meat come from well-worked muscles, that tenderise as you cook them for long periods of time. Whatever you do, do not let your butcher sell you an expensive cut of meat. After hours of cooking it’ll be dry and horrible!
Our absolute favourite cut of beef to use for a stew is beef shin, but you need to buy a well-butchered piece or it can end up full of fat and sinew. The best place to buy it from is your local butcher.
A worthy alternative is supermarket bought “braising beef”. This is also known as “chuck steak” and comes from the shoulder of the cow.
What’s the best type of ale to use for Beef and Ale Stew?
An ale with a full, malty flavour works best – our favourite types to use are either ruby ales or porters.
They have an outstanding full flavour and add an element of sweetness to the dish. If you’re after a suggestion, then Adnams Broadside is an awesome beer to try.
You may see lots of people online recommending Guinness. Guinness is a stout, and in my opinion is best avoided for this recipe due to its bitterness.
Same goes for IPAs, you’ll get a hoppy twang in the stew which can be unpleasant.
Can I make Beef and Ale Stew with non-alcoholic beer?
Yes! The alcohol from the beer doesn’t add any flavour – it’s all burnt off during cooking.
A good non-alcoholic beer suggestion is Low Alcohol Old Speckled Hen.
Can I freeze leftovers?
Absolutely, and trust me, you’ll want to keep any leftovers! To reheat, defrost in the fridge overnight and ensure it’s piping hot all the way through before serving.
Can this be used to make a pie?
It’s really easy to adapt this beef and ale stew into a pie. Once cooked, divide the recipe into pie dishes and top with ready-made puff pastry. Cook per the pastry instructions.
You can check out our Slow Cooker Steak Pie for a guide.
Slow Cooker Beef and Ale Stew
Equipment
Ingredients
- 500 g (1 lb) stewing or braising beef chopped into 3cm chunks
- 500 ml (2 cups) ale
- 200 ml (1 cups) beef stock
- 2 carrots sliced lengthways and roughly chopped
- 1 celery stick chopped
- 1 leek chopped
- 1 onion roughly chopped
- 150 g (1.5 cups) mushrooms chopped
- 4 tbsp flour
- 2 garlic cloves crushed
- 2 tsp thyme
- 2 tsp sugar
- 2 tsp wholegrain mustard
- 4 tbsp tomato puree
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Sear the beef in a hot pan in a little oil. Season well with salt and pepper and coat in 1 tbsp of flour. Transfer to the slow cooker.
- Pour the ale into the same pan and cook for a few minutes on a high heat to cook off the alcohol then remove from the heat.
- Add all of the chopped vegetables into the slow cooker, then add the remaining 3tbsp of flour, garlic, thyme and sugar, and stir to ensure an even coating.
- Add the ale, beef stock, mustard, tomato puree and bay leaves, stir well and cook for 4 hours on high or 6 hours on low.
- Once cooked check the seasoning, and add a splash of Worcestershire sauce.
Video
Notes
Choice Of Ale
This stew is made by the choice of ale! Full, malty ales work best, try Adnams Broadside. Don’t be tempted to use craft or pale ales – the extra hops in the beer will add an unpleasant taste to the stew.Gluten Free
If you’re making this recipe gluten free, replace the following ingredients:- Ale – There are loads of gluten free beers on the market – try Old Speckled Hen Gluten Free if you’re after a suggestion.
- Flour – Replace the flour with corn flour.
- Stock – most stock is gluten free, but check before using. We used Knorr Beef Stock Cubes.
Tried this tonight… winner! Whole family loved it. Grabbed a bottle of Timothy Taylor’s dark ale, seemed to work well. 6 hours on low setting. It was lovely and thick. Rich in flavour. Made some creamy mash to go with it.
Thank you!
Will add Tim Taylors to the list – pleased you enjoyed it!
Absolutely amazing dish! Me and my husband really enjoyed this, it had so much flavor will definitely be making again, thanks!
Looks absolutely stunning and smells great I used Newcastle brown ale and instead of the sugar I added honey. I will tell you the outcome when it’s cooked but I’m nit gonna lie it smells 💯
Hope it went well, we love this recipe!
Hi, question about step 1 in the recipe: Do you season the beef in salt, pepper and flour before it’s seared or after? Thanks.
Season before searing – enjoy!
I did this recipe for 11 today and have to say it was a big hit! The only different thing I did was, to use shallots instead of a chopped onion and a little extra beefiness with a desert spoon of bovril. It’s certainly a keeper, than you so much.
Delicious – first time I have successfully slow cooked beef without it being tough and chewy. Followed recipe with shin of beef for exactly 6 hours on low – then left to cool
Overnight and made into a pie (puff pastry) the next day – after draining the sauce . fab – u -lous!! PS used Newcastle Brown Ale
I work for Adnams and completely agree that Broadside is the best beer to use for stew. Its also great in Christmas puddings.
You have an awesome job!
Excellent recipe, thank you and also for the very important tips. I love slow cooker recipes.
Thanks Ann, this is a long time favourite in our household!