Select Print Page

print recipe header

Slow Cooker Fall Beef & Beer Casserole

0 min
0 min
Slow Cooker Fall Beef & Beer Casserole
Full of fresh vegetables and stew meat. The beer adds to the flavor. Serve with your favorite mashed potatos, salad and bread. Serves 4 to 6.


2 tablespoons oil
1-1/2 pounds beef stew meat, cut into 1 inch cubes
2 tablespoons flour
1 cup beef broth
2 cups lite brown ale or beer
1 cup water
1 onion sliced
2 carots, sliced
1 leek, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
1 turnip, cubed
1 teaspoon mixed herbs


Heat oil in a large skillet over medium high heat, until hot. Cook beef until browned on all sides. Transfer to a slow cooker. Reduce heat and add flour to skillet. Cook and stir for 2 minutes. Gradually stir in broth, ale and water (adding liquid ingredients to fast coul create lumps in the sauce). Bring to boil, then pour over beef. Add remaining ingredients. Cover; cook on LOW 6 to 8 hours, HIGH 4 to 6 hours.