This Slow Cooker Beef Simmered in Amber Ale transforms tender beef into a rich, malty dish with robust flavors. Infused with amber ale, carrots, and herbs, it’s a hearty, hands-off recipe perfect for cozy dinners or special occasions.
Why You’ll Love This Recipe
This slow cooker beef simmered in amber ale is a hearty, flavorful masterpiece that’s perfect for anyone craving a comforting meal with minimal effort. The amber ale adds a unique malty depth, complementing the tender beef and earthy vegetables in a rich, savory broth. Ideal for chilly evenings or gathering with loved ones, this dish is effortlessly prepared in the slow cooker, freeing you up while filling your home with irresistible aromas. It’s versatile enough for serving over mashed potatoes or with crusty bread, and its budget-friendly ingredients make it a go-to for feeding a crowd or enjoying leftovers all week.
Recipe Tips and Tricks
- Choose Quality Beef: Opt for chuck roast or stew meat for optimal tenderness and flavor.
- Sear for Richness: Browning the beef before slow cooking enhances depth with a caramelized crust.
- Deglaze Properly: Use ale to scrape up browned bits from the pan for maximum flavor.
- Cut Veggies Uniformly: Chop carrots and onions into even pieces for consistent cooking.
- Skim Fat: Remove excess fat from the surface after cooking for a cleaner taste.
- Adjust Seasoning: Taste and tweak salt and pepper at the end, as ale can vary in saltiness.
- Low and Slow: Cook on low to develop deep flavors without overcooking the beef.
- Thicken if Desired: Stir in a cornstarch slurry near the end for a thicker sauce.
Slow Cooker Beef Simmered in Amber Ale
Tender beef simmered in amber ale, rich and hearty, perfect for cozy dinners or gatherings.
Ingredients
- 1 bay leaf
- 1 large yellow onion, diced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1.5 cups low-sodium beef broth
- 12 oz amber ale
- 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 amber ale into the skillet, scraping up browned bits. Pour this flavorful liquid into the slow cooker.
- Add Vegetables: Place diced onion, sliced carrots, and minced garlic in the slow cooker, arranging evenly around the beef.
- Mix the Base: Stir tomato paste into the beef broth until smooth, then pour over the beef and veggies.
- Season the Dish: Sprinkle dried thyme and add the bay leaf, ensuring even distribution of 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 mashed potatoes or with crusty bread for a hearty meal!
Notes
- Use a good-quality amber ale for balanced flavor; avoid overly bitter varieties.
- 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 390Total Fat 23gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 13gCholesterol 118mgSodium 215mgCarbohydrates 6gFiber 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.
- Amber Ale (12 oz): Adds malty, slightly sweet flavor; choose a balanced, medium-bodied ale.
- Carrots (3 medium): Provide natural sweetness and texture; peel and slice into thick rounds.
- Yellow Onion (1 large): Adds savory depth; dice finely for even flavor distribution.
- Garlic (3 cloves): Fresh minced garlic brings aromatic warmth to the dish.
- Beef Broth (1.5 cups): Low-sodium broth keeps the stew moist and allows seasoning control.
- Tomato Paste (2 tbsp): Adds rich, umami depth; stir in for a concentrated flavor boost.
- Thyme (1 tsp, dried): Infuses earthy, herbal notes; fresh thyme can enhance freshness.
- Bay Leaf (1): Provides subtle flavor; remove before serving to avoid bitterness.
- 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.
- Ale Alternatives: Substitute with a stout for richer flavor or a lager for lighter taste.
- Vegetable Options: Add parsnips, celery, or potatoes for extra heartiness and variety.
- Broth Swap: Use chicken or vegetable broth for a milder flavor, though beef is richest.
- Herb Variations: Replace thyme with rosemary or oregano for a different herbal profile.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for subtle heat.
- Gluten-Free: Ensure ale is gluten-free (e.g., some craft ales) for a fully gluten-free dish.
- Low-Carb: Omit carrots and add mushrooms or extra onions 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 the fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding broth to maintain consistency.
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