Photo: Iain Bagwell; Styling: Cindy Barr
Hands-on Time
45 Mins
Total Time
8 Hours
Serves 8 (serving size: about 1 1/4 cups)

A nutty dark beer adds richness and depth to the stew. Be careful not to choose a beer that's super-hoppy; it will taste too bitter. To get 2 pounds of trimmed meat, you'll probably need to purchase a 2 1/2-pound roast.

How to Make It

Step 1

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan.

Step 2

Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.

Step 3

Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

Ratings & Reviews

ktleyed's Review

December 26, 2013
I made the recipe as written, but added more meat and made this for Christmas. I started it out in the crockpot, but about half way, I transferred it to the over at 325 for I was afraid the carrots and potatoes weren't going to be cooked through since the crock pot was filled up so high. I must admit it was fantastic! Will make again, only this time in the oven for the whole time.

The meat is cooked too long

December 16, 2015
Unfortunately if you cook the meat more than 4 or 4 1/2 hours, it will be dry and stringy and tough. The best way is to add everything except the beef to the slow cooker. Cook for 3 hours, and then add the browned meat and continue to cook for 4 more hours. The veggies will be tender, but still have texture, and the meat will be buttery, melt in your mouth soft.


December 15, 2015
Just made this recipe. I am single so kept half for myself to eat the rest of the week and have the other half to give to my grandmother. Though it does take a bit of effort, the broth is pretty flavorful...just make sure you use a brown ale and add the mustard and vinegar at the end-that is key to the flavor. I mixed the two ingredients together in a bowl first before adding to the stew. I also added more salt to taste to the batch as it was finishing up cooking. Definitely needed more salt. I ended up cutting down the amount of onions as I'm not crazy about those. I also cooked it for 8 hours instead of 7...I was at work and didnt want the crock to turn off too early so just added another hour on. I prepped everything the night before, stored in the fridge overnight, then popped it in the crock the next morning to cook all day. Overall, this is a good recipe and I will make again. This is the first thing I've ever made in a crock pot before. If I can do it, you can too!

daneanp's Review

November 11, 2014
I've made a lot of Cooking Light slow cooker recipes and found this one to be just ok. I did use larger red potatoes cut into quarters because that is what I had on hand. The rest was exactly as written. I doubt I'll make this again as I greatly prefer the flavors of Beef Daube Provencal (October 2013) which can be served with noodles or potatoes, but this is a good, solid recipe.

Esmith767's Review

April 25, 2014
Fantastic! I have made this several times and loved it every time. Try: -few more carrots -boiler onions -baby potatoes this keeps the onions and potatoes more intact over a long cooking time.

tpetricini's Review

March 17, 2014
Good recipe, not a keeper though. 1) Two inch beef chunks are a bit too big. 2) Needed something else--maybe more salt? Some tomato paste to give it an acidic kick. 3) Way too much work for a nice, lazy slow cooker recipe.

Barbie868's Review

February 10, 2014
in my opinion this tasted kinda blah. Needs something to brighten it up at the end like a citrus. I'm sure many of you will like it but this was very forgetable for me.

carolfitz's Review

January 30, 2014
Made to recipe except used a bottle of Ommegang Abbey Ale and added two celery stalks cut same size as the carrots. Done after 5 hours on low. Served with mushroom-spinach salad and crusty bread. Great winter meal.

sbwieczor96's Review

January 22, 2014
Made it like the recipe but added peas. I was home while it was was cooking in the crockpot and stopped it at 6 hours and then added peas, mushroom and the rest of the beer ( bought a 2 pint) instead of the stock. Think 7 hours is a bit to much since so much was cooked before hand.

Carrie622's Review

January 20, 2014
This beef stew was outstanding! The preparation was a little time consuming, so allow yourself the full 45 minutes to trim the meat, cut the vegetables, and cook everything. I was unable to find a nut brown ale here in Germany, so I used Newcastle Brown Ale. I am not a beer connoisseur, but I think the flavor was nice. I also had to substitute 1 tsp. dried marjoram leaves for the thyme because I was unable to find it at the local store. This was delicious, and I plan to make it again in the future.