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  • Writer's pictureRita Winthrop

Crock-Pot [Beer] Beef Stew

Okay guys, its crock-pot season. I already posted this week a great option for thanksgiving leftovers, so here's another one of the set-it-and-forget-it options. I love using the crock-pot through the fall and winter, mostly because its a perfect Sunday meal, leaving leftovers for the week. You can literally throw everything in a bowl, set it for a few house and walk away, head to work, and come home to something hearty and fresh. This is certainly a favorite.

The hardest part about this is getting the right kind of meat. Stew meat is best, but if not make sure whatever you get is something that doesn't get tougher the longer it cooks. To help it stay tender, I will also quickly brown on the outside with a coating of gluten free flour and a little meat tenderizer. This helps to sear and seal, as well as keeping the moisture in. Once ready, set aside and prep your veggies. I like red and gold potatoes, and leaving the skin on for extra fiber. I cut up typically 3 cups of potatoes and put on the bottom. Then a small white onion, chopped finely. And lastly 2 cups of carrots and 1 cup of celery. Sometimes I'll throw a can of cannelli beans in there as well. Place your seared beef on top of the veggies. Then comes the seasoning. A can of diced tomatoes (look for no salt added) juice and all. One tablespoon of minced garlic, 1 tablespoon dried oregano, 2 teaspoons rosemary (or sprigs if you have it fresh) and salt and pepper to taste.

Then comes the fun part - add in about 4 cups of broth (again low sodium here) and either a cup of red wine, or I prefer a nice craft beer (Like this Samuel Adams Chocolate Bock). The flavor pairs so well with the beef, trust me on this. Turn on your crock-pot for about 5-6 hours and let it be. As it gets closer to the time you want to eat, if it hasn't reached the right thickness to your liking, whisk in 1-2 tablespoons of gluten free flour or Wondra Flour. Let it cook for another 30 minutes if you've done that. Serve hot with a side of crackers, rolls or biscuits. Makes THE BEST leftovers. Trust me on this one.

Crock Pot Beer Beef Stew

Prep Time: 15-20 minutes

Cook Time: 5-6 hours in the crock pot


  • 1 pound stew meat, chopped

  • Gluten Free Flour or Wondra Flour (see my notes above)

  • 3 cups of chopped potatoes

  • 2 cups chopped carrots

  • 1 cup chopped celery

  • 1 small minced/chopped onion

  • 4 cups broth

  • 1 cup red wine or 1 beer

  • 1 can diced tomatoes (no salt added preferable)

  • 1 tablespoon minced garlic

  • 1 tablespoon oregano

  • 2 teaspoons rosemary (or 2 sprigs)

  • Salt and pepper to taste


  1. Quickly toss meat in flour and lightly sear for a few minutes in a pan over medium to high heat. Once browned, set aside.

  2. Dice up veggies and place in bottom of crock pot. Top with meat.

  3. Add in tomatoes, seasonings, broth and alcohol. Set on high for 5-6 hours.

  4. In last 30 minutes, if needs thickening whisk in 1-2 tablespoons gluten free flour or Wondra Flour.

  5. Serve hot!



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