This Rustic Slow Cooked Beef and Beer Ragout features tender beef simmered in a robust beer broth with hearty vegetables. Perfect for a cozy meal, it’s an easy, hands-off recipe that delivers rich, rustic flavors with minimal effort.
Why You’ll Love This Recipe
This rustic slow-cooked beef and beer ragout is a warm, hearty dish that brings out the best in simple ingredients with the deep, malty notes of beer. The slow cooker transforms tough beef into melt-in-your-mouth goodness, paired with earthy vegetables in a savory sauce that’s perfect for chilly nights. It’s ideal for busy schedules, requiring little prep while filling your kitchen with inviting aromas. Serve it over pasta, mashed potatoes, or with crusty bread, and enjoy its versatility and affordability—great for family dinners, gatherings, or meal prep that tastes even better the next day.
Recipe Tips and Tricks
- Choose Chuck Roast: Opt for chuck roast or stew meat for the tenderest, juiciest results.
- Sear for Flavor: Browning the beef adds a rich, caramelized layer to the ragout.
- Deglaze the Pan: Use beer to scrape up browned bits for a flavor-packed broth.
- Cut Veggies Evenly: Chop carrots and onions into uniform pieces for consistent cooking.
- Skim Fat: Remove excess fat from the surface after cooking for a cleaner taste.
- Adjust Thickness: Add a cornstarch slurry near the end if you prefer a thicker sauce.
- Low and Slow: Cook on low to develop deep flavors without overcooking the beef.
- Fresh Herbs: Stir in parsley or thyme at the end for a fresh, aromatic finish.
Rustic Slow Cooked Beef and Beer Ragout
Rustic beef and beer ragout, slow-cooked and tender, perfect for hearty, cozy dinners.
Ingredients
- 1 large yellow onion, diced
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 12 oz dark beer (stout or brown ale)
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
Instructions
- Prep the Beef: Pat beef cubes dry with paper towels and season with salt and pepper for a flavorful base.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef cubes for 3-4 minutes per side until browned. Transfer to the slow cooker.
- Deglaze the Pan: Pour dark beer into the skillet, scraping up browned bits. Pour this into the slow cooker.
- Add Vegetables: Place diced onion, sliced carrots, and minced garlic in the slow cooker, arranging evenly.
- Mix the Base: Stir tomato paste into the beef broth until smooth, then pour over the beef and veggies.
- Season with Herbs: Sprinkle dried rosemary and thyme over the ingredients for aromatic, earthy flavors.
- Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef is tender and flavors meld.
- Skim and Thicken: Remove beef to a plate. Skim excess fat from the sauce. For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water, stir in, and cook on high for 15 minutes.
- Combine and Rest: Return beef to the slow cooker, stirring to coat with sauce. Let rest for 10 minutes.
- Serve and Enjoy: Ladle into bowls and serve over pasta, mashed potatoes, or with crusty bread for a hearty meal!
Notes
- Use a high-quality dark beer for authentic flavor; avoid overly bitter options.
- Sear beef in batches to avoid overcrowding for the best browning.
- Cut vegetables uniformly for even cooking.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 396Total Fat 24gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 13gCholesterol 118mgSodium 246mgCarbohydrates 5gFiber 1gSugar 2gProtein 36g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast (2.5 lbs): A marbled cut that becomes fork-tender; cut into 1.5-inch cubes.
- Dark Beer (12 oz): A stout or brown ale adds malty richness; choose a full-bodied option.
- Carrots (3 medium): Add sweetness and texture; peel and slice into thick rounds.
- Yellow Onion (1 large): Provides savory depth; dice finely for even flavor distribution.
- Garlic (3 cloves): Fresh minced garlic brings aromatic warmth to the dish.
- Beef Broth (2 cups): Low-sodium broth keeps the ragout balanced; homemade enhances flavor.
- Tomato Paste (2 tbsp): Adds umami depth; stir in for a concentrated flavor boost.
- Rosemary (1 tsp, dried): Infuses a woody, aromatic note; fresh rosemary can elevate freshness.
- Thyme (1 tsp, dried): Adds earthy, herbal warmth; fresh thyme works as a substitute.
- Olive Oil (1 tbsp): Used for searing, adding richness and aiding browning.
Variations and Substitutions
- Meat Swap: Use beef brisket or short ribs for a different texture; adjust cooking time.
- Beer Alternatives: Substitute dark beer with a lager or non-alcoholic malt beverage.
- Vegetable Options: Add parsnips, celery, or mushrooms for extra variety and nutrition.
- Broth Swap: Use chicken or vegetable broth for a milder flavor, though beef is richest.
- Herb Variations: Replace rosemary and thyme with sage or oregano for a different profile.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for subtle heat.
- Gluten-Free: Ensure beer is gluten-free (e.g., some craft options) for a safe dish.
- Low-Carb: Omit carrots and add extra onions or mushrooms to reduce carbs.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding broth to maintain consistency.
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