Slow Cooker Beef & Ale with Mushrooms

Slow Cooker Beef & Ale with Mushrooms

There’s nothing like a hearty beef and ale stew to warm you through when it’s cold outside.  This recipe for Slow Cooker Beef & Ale with Mushrooms is a comforting classic – this version is slow cooked resulting in tender meat in and a dark rich gravy.


I love slow cooked meals this time of year, but I sometimes run into trouble with slow cookers and knowing how much liquid to ad. Because slow cookers have a tightly sealed lid, the liquid doesn’t evaporate so when adapting a standard recipe, I find it’s best to reduce the liquid by about a third.   The liquid should just cover the meat and vegetables.   You also shouldn’t over fill your slow cooker.  Half to two thirds full is perfect.  So when I started working on this recipe I wasn’t sure how to get the flavor without adding too much stock.  So, I cut the stock completely and used just one bottle of beer to cook the meat in.  The result was gloriously tender beef  and a sauce that was packed with a rich flavor.  I also add the thickening agent at the end, take the lid off and raise the temperature for the last half hour.  That way, the stew doesn’t end up more like a soup.

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