Slow Cooker Beef and Beer Slow Cooker Beef and Beer

Author: Canadian Living

An 8-cup (2 L) slow cooker is just the right size for small batches of stew – perfect for this recipe that makes just enough for two dinners for two. Serve with mashed or boiled potatoes to soak up all the rich, meaty sauce.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2007



Cut beef into 1-1/2-inch (4 cm) cubes. In large skillet, heat half of the oil over medium-high heat; brown beef. Transfer to slow cooker.

Add bacon to skillet; fry until starting to crisp. Transfer to slow cooker. Drain fat from skillet.

In same skillet, heat remaining oil over medium heat; fry carrots, onions, garlic, mushrooms, salt, pepper and thyme, stirring occasionally, until onions are softened, about 3 minutes. Add beer, stirring and scraping up brown bits; scrape into slow cooker.

Add beef stock and tomato paste to slow cooker; stir to combine. Cover and cook on low for 6 to 8 hours or until meat is tender.

Skim fat from liquid. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley.

Nutritional facts Per serving: about

  • Sodium 491 mg
  • Protein 52 g
  • Calories 444.0
  • Total fat 18 g
  • Cholesterol 110 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g


  • Iron 40.0
  • Folate 23.0
  • Calcium 6.0
  • Vitamin A 68.0
  • Vitamin C 17.0
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Slow Cooker Beef and Beer