Crockpot beef stew makes a reliable dinner option when you need something filling with little hands on time. These recipes focus on building a thick gravy that coats the beef and vegetables well. You will see variations that use everyday ingredients like carrots, potatoes, and simple seasonings. Some options add mushrooms or red wine for extra flavor while keeping the method straightforward. Each one cooks in the slow cooker until the meat turns tender.
Helpful Tips Before You Start
These tips help build thick gravy and tender beef in the slow cooker.
Sear the Meat First
Brown the beef cubes in a hot skillet before adding them to the crockpot. This step deepens the flavor in the final gravy.
Use a Slurry to Thicken
Mix flour or cornstarch with a little cold broth near the end of cooking. Stir it in and let the stew finish on high for 30 minutes.
Limit the Liquid Early
Start with less broth than the recipe lists. The meat and vegetables release moisture that thins the sauce as it cooks.
Add Umami Boosters
Stir in a spoonful of tomato paste or Worcestershire sauce at the start. These ingredients build savory depth without extra liquid.
Classic Red Wine Beef Stew with Pearl Onions and Carrots
This red wine beef stew turns everyday ingredients into a comforting meal with tender beef and vegetables in a thick gravy. The wine brings a deep savory note that pairs well with the natural sweetness of carrots and pearl onions. It fits busy days when you want a hands-off dinner that still feels like a special weekend dish.
The slow cooker handles the long simmer, leaving the beef juicy and the gravy rich enough to coat mashed potatoes or crusty bread. Pearl onions hold their shape and add little bursts of flavor alongside the soft carrots.
Equipment
- Slow Cooker
- Large Skillet
- Measuring Cups
Ingredients
- 1.5 pounds beef stew meat, cubed
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 cup dry red wine
- 2 cups beef broth
- 1 cup pearl onions, peeled
- 3 large carrots, peeled and sliced into 1-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Toss the beef cubes with the flour, salt, and pepper until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear until browned on all sides, about 5 minutes. Transfer the beef to the slow cooker.
- Pour the red wine into the same skillet and scrape up any browned bits. Simmer for 1 minute, then add the mixture to the slow cooker.
- Add the beef broth, pearl onions, carrots, garlic, and thyme to the slow cooker. Stir gently to combine.
- Cover and cook on low for 8 hours until the beef is tender and the gravy has thickened.
- Taste and adjust salt and pepper if needed before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Measuring Cups
Guinness Stout Beef Stew with Potatoes and Celery
This crockpot stew uses Guinness stout to build a deep, malty gravy that clings to chunks of beef, potatoes, and celery. The long simmer turns the vegetables soft while the beef stays tender and the sauce stays thick without extra thickeners at the end.
It works well on busy days when you want a filling meal ready after work or for cool evenings when something hearty feels right. The flavor stays balanced and savory rather than bitter, with the potatoes helping to round out the gravy.
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 celery stalks, sliced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 12 ounces Guinness stout
- 2 cups beef broth
- 1 pound potatoes, cut into 1-inch cubes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- Toss the beef with the flour, salt, and pepper in a bowl until evenly coated.
- Heat the oil in a large skillet over medium-high heat. Brown the beef in batches, then transfer it to the slow cooker.
- Add the onion, celery, carrots, and garlic to the same skillet. Cook for 3 minutes, stirring to loosen any browned bits.
- Pour the Guinness into the skillet and simmer for 2 minutes. Scrape the bottom of the pan, then transfer everything to the slow cooker.
- Add the beef broth, potatoes, tomato paste, thyme, and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours until the beef is fork-tender and the gravy has thickened.
- Remove the bay leaves before serving.
Notes
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Cutting Board
Mushroom and Thyme Beef Stew with Parsnips
This stew brings together tender beef, earthy mushrooms, and sweet parsnips in a thick gravy scented with thyme. The slow cooking process deepens the flavors while keeping the vegetables distinct. It works well for cool evenings when you want a hearty meal that mostly takes care of itself.
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1.5 pounds beef stew meat, cut into chunks
- 8 ounces cremini mushrooms, sliced
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 onion, diced
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons all-purpose flour
- 2 sprigs fresh thyme
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and brown them on all sides for about 5 minutes. Transfer the beef to the slow cooker.
- Add the diced onion, minced garlic, sliced mushrooms, and parsnip pieces to the slow cooker.
- Sprinkle the flour, salt, and black pepper over the ingredients. Pour in the beef broth and stir gently to combine everything.
- Place the thyme sprigs on top. Cover and cook on low for 8 hours.
- Remove the thyme sprigs before serving. Stir the stew to check that the gravy has thickened from the flour.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet
Italian Herb Beef Stew with Tomatoes and Rosemary
This stew brings together tender beef, bright tomatoes, and woodsy rosemary for a comforting meal that feels special without extra effort. The slow cooker turns the ingredients into a thick gravy that clings to each bite, making it a good choice for weeknight dinners or weekend meal prep when you want something warm and filling.
The Italian herbs deepen the tomato flavor while the rosemary adds a fresh, aromatic note that stands out. It works well on chilly evenings and pairs nicely with crusty bread for soaking up the gravy.
Equipment
- Slow Cooker
- Skillet
- Knife
Ingredients
- 1½ pounds beef stew meat, cut into 1-inch cubes
- 1 large onion, diced
- 3 medium carrots, peeled and sliced
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 3 tablespoons all-purpose flour
- 2 teaspoons dried Italian seasoning
- 2 fresh rosemary sprigs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the beef cubes in a bowl and toss with the flour, salt, and black pepper until evenly coated.
- Heat the olive oil in a skillet over medium-high heat. Add the beef and cook for 4 to 5 minutes, turning to brown on all sides.
- Transfer the browned beef to the slow cooker. Add the diced onion, sliced carrots, and minced garlic.
- Stir in the crushed tomatoes, tomato paste, beef broth, and Italian seasoning. Add the rosemary sprigs on top.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
- Remove and discard the rosemary sprigs before serving. Stir the stew to check that the gravy has thickened from the flour and tomatoes.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife
Smoky Bacon and Onion Beef Stew with Root Vegetables
This stew brings together smoky bacon and sweet onions with tender beef and earthy root vegetables. The long slow cook creates a thick gravy that clings to every bite. It works well for weeknight family meals or weekend gatherings when you want something warm and filling.
The flavors stay balanced with a touch of smoke from the bacon and paprika. Root vegetables like carrots and parsnips add natural sweetness that pairs with the savory broth. The result is a hearty dish that feels comforting without much hands-on work.
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat
- 6 slices bacon, chopped
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and cubed
- 2 medium potatoes, cubed
- 3 cups beef broth
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon and set it aside, leaving the drippings in the pan.
- Add the beef stew meat to the same skillet and brown it on all sides. Transfer the meat to the slow cooker.
- Place the diced onion and minced garlic in the skillet and cook for 3 minutes until softened. Stir in the flour and cook for 1 minute more.
- Pour the beef broth into the skillet and stir to scrape up any bits from the bottom. Transfer this mixture to the slow cooker.
- Add the carrots, parsnips, potatoes, smoked paprika, thyme, bay leaves, salt, and pepper to the slow cooker. Stir everything together.
- Cover and cook on low for 8 hours. Stir in the cooked bacon during the last 30 minutes of cooking.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board
Spicy Chipotle Beef Stew with Black Beans and Corn
This stew packs smoky heat from chipotle peppers while black beans and corn add hearty texture. The beef breaks down during the long cook time and releases juices that thicken into a rich gravy. It works well on busy days when you want a filling meal ready by evening.
The flavor stays bold without being overwhelming. Corn brings a touch of sweetness that balances the spice. Serve it with rice or tortillas to soak up the gravy.
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 2 cups beef broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Place the beef chunks in the slow cooker. Sprinkle the flour, salt, and pepper over the meat and toss to coat evenly.
- Add the chopped onion, minced garlic, chipotle peppers, adobo sauce, cumin, and oregano.
- Pour in the beef broth and stir gently to combine everything.
- Cover and cook on low for 7 hours.
- Stir in the black beans and frozen corn. Continue cooking for 1 more hour until the beans are heated through and the gravy has thickened.
- Taste and adjust salt or pepper if needed. Ladle into bowls and top with fresh cilantro.
Notes
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board
Beef and Barley Stew with Cabbage and Carrots
This stew brings together chunks of beef, chewy barley, and sweet vegetables in one pot. The long simmer turns the broth into a thick gravy that coats the meat and grains. It suits busy evenings when you want a filling meal with little hands-on time. The result tastes savory and homey, with soft cabbage and tender carrots in every spoonful.
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 1/2 cup pearl barley
- 2 cups shredded green cabbage
- 3 carrots, sliced into rounds
- 3 1/2 cups beef broth
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Place the beef cubes in the slow cooker and sprinkle the flour, salt, and pepper over them. Toss to coat evenly so the flour will thicken the broth into gravy as it cooks.
- Add the diced onion, minced garlic, sliced carrots, shredded cabbage, pearl barley, dried thyme, and bay leaf to the slow cooker.
- Pour the beef broth over the ingredients and stir gently to combine everything and distribute the flour.
- Cover and cook on low for 8 hours until the beef is fork-tender and the barley is plump.
- Remove the bay leaf, taste the stew, and adjust salt and pepper if needed before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife
Burgundy-Style Beef Stew with Leeks and Mushrooms
This stew brings the classic flavors of red wine and tender beef together in a slow cooker for an easy weeknight meal. The leeks add a gentle sweetness while the mushrooms soak up the savory gravy, making each bite rich without being heavy. It works well for family dinners or when you want something comforting that still feels a bit special.
The long cook time lets the wine mellow into the broth and the beef turn soft. You end up with a thick gravy that clings to the meat and vegetables, so no extra thickening is needed at the table.
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 leeks, white and light green parts sliced
- 8 ounces cremini mushrooms, halved
- 2 carrots, sliced
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Toss the beef cubes with the flour, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat and brown the beef in batches, then transfer it to the slow cooker.
- Add the sliced leeks, halved mushrooms, sliced carrots, and minced garlic to the slow cooker.
- Stir in the red wine, beef broth, tomato paste, dried thyme, and bay leaves until the tomato paste dissolves.
- Cover and cook on low for 8 hours until the beef is fork-tender and the gravy has thickened.
- Remove the bay leaves, taste and adjust salt and pepper if needed, then sprinkle with chopped parsley before serving.
Notes
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board
Hearty Vegetable-Loaded Beef Stew with Kale
This beef stew packs in plenty of carrots, potatoes, and kale for a filling meal that still feels fresh. The slow cooker turns the beef tender while the broth thickens into a rich gravy that clings to every bite. It works well on busy weekdays when you want something warm and ready by evening.
The flavor stays savory and balanced, with the kale adding a slight earthiness that stands up to the beef. Serve it with bread to soak up the gravy.
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1.5 pounds beef stew meat
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 carrots, sliced
- 2 potatoes, cubed
- 1 onion, diced
- 3 cups chopped kale
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Toss the beef stew meat with the flour until evenly coated.
- Heat the olive oil in a skillet over medium heat and brown the beef on all sides.
- Place the browned beef in the slow cooker. Add the carrots, potatoes, onion, beef broth, tomato paste, garlic, thyme, bay leaves, salt, and pepper.
- Stir to combine everything, then cover and cook on low for 7 hours.
- Stir in the chopped kale, cover again, and cook on low for 30 more minutes until the kale wilts and the gravy thickens.
Notes
Cuisine: American
Equipment: Slow Cooker, Skillet
Ale-Braised Beef Stew with Sweet Potatoes
This stew brings together chunks of beef and sweet potatoes in a gravy built from ale and slow cooking. It suits cool evenings when you want a hands-off meal that feels filling and complete in one pot.
The ale gives the gravy a rounded malt note while the sweet potatoes add a gentle sweetness that balances the savory beef. The flour thickens the liquid into a sauce that coats the meat and vegetables without extra steps.
Equipment
- Slow Cooker
- Large Skillet
- Mixing Bowl
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 large onion, diced
- 3 carrots, sliced
- 3 cloves garlic, minced
- 12 ounces ale
- 1 cup beef broth
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Place the beef cubes in a bowl and toss with the flour, salt, and pepper until evenly coated.
- Add the coated beef to the slow cooker along with the sweet potatoes, onion, carrots, and garlic.
- In a separate bowl, whisk together the ale, beef broth, tomato paste, and thyme until smooth, then pour the mixture over the ingredients in the slow cooker.
- Add the bay leaf, cover, and cook on low for 7 to 8 hours until the beef is fork-tender.
- Remove the bay leaf, taste, and adjust salt and pepper if needed before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl
Garlic and Rosemary Beef Stew with Turnips
This beef stew brings together tender chunks of meat and earthy turnips in a thick gravy scented with garlic and rosemary. The slow cooking process lets the herbs infuse every bite while the turnips stay firm enough to add texture.
It works well for chilly evenings when you want something hearty without much hands-on time. The gravy clings nicely to mashed potatoes or crusty bread, and the flavors stay balanced rather than heavy.
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 1/2 pounds beef chuck, cut into 1-inch pieces
- 3 medium turnips, peeled and diced
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 large onion, diced
- 4 carrots, peeled and sliced
- 3 cups beef broth
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Season the beef pieces with salt and pepper, then toss them in a bowl with the flour until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides, about 4 minutes per batch. Transfer the browned beef to the slow cooker.
- Add the diced onion, carrots, turnips, minced garlic, and chopped rosemary to the slow cooker.
- Pour the beef broth over the ingredients and stir gently to combine everything.
- Cover and cook on low for 8 hours until the beef is fork-tender and the gravy has thickened from the flour coating.
- Taste and adjust salt and pepper before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet
Harissa-Spiced Beef Stew with Chickpeas
This crockpot stew brings together tender beef and chickpeas in a thick gravy that gets its bold flavor from harissa paste and a few simple spices. It works well on busy weeknights when you want something hearty without much hands-on time. The result is a warm, savory dish with a gentle kick that feels comforting yet a little different from standard beef stew.
The slow cooking thickens the gravy naturally while the chickpeas add a pleasant bite alongside the vegetables and meat. Serve it with crusty bread to soak up every bit of the sauce.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1.5 pounds beef stew meat, cut into cubes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 tablespoons harissa paste
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 2 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Toss the beef cubes with the flour, salt, and black pepper in a bowl until evenly coated. Place the coated beef in the bottom of the slow cooker.
- Add the diced onion, sliced carrots, minced garlic, harissa paste, tomato paste, and ground cumin on top of the beef. Pour in the beef broth and stir gently to combine everything.
- Cover and cook on low for 7 to 8 hours until the beef is fork-tender and the gravy has thickened. Stir in the drained chickpeas during the last 30 minutes of cooking so they warm through without becoming mushy.
- Ladle the stew into bowls and sprinkle with the chopped cilantro before serving.
Notes
Cuisine: Mediterranean
Equipment: Slow Cooker, Mixing Bowl
Portobello and Red Pepper Beef Stew
This stew combines tender beef with earthy portobello mushrooms and sweet red peppers in a thick gravy that coats every bite. It works well for weeknight dinners when you want a filling meal that mostly cooks itself. The slow simmer brings out deep savory notes while the vegetables stay distinct.
The mushrooms give the dish a meaty texture that pairs nicely with the peppers, and the gravy turns out rich enough to serve over mashed potatoes or rice.
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 3 portobello mushrooms, sliced thick
- 2 red bell peppers, diced
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 3 cups beef broth
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and black pepper
Instructions
- Season the beef cubes with salt and pepper, then toss them with the flour until lightly coated.
- Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches until all sides are seared, then transfer it to the slow cooker.
- Add the onion, carrots, garlic, and tomato paste to the same skillet. Cook for 3 minutes, stirring often, then scrape everything into the slow cooker.
- Add the portobello mushrooms, red bell peppers, beef broth, and thyme to the slow cooker. Stir to combine.
- Cover and cook on low for 7 to 8 hours until the beef is fork-tender and the gravy has thickened.
- Taste and adjust salt and pepper before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet
Beef Stew with Butternut Squash and Sage
This beef stew combines tender chunks of beef with sweet butternut squash for a balanced fall meal. The slow cooker builds a thick gravy from the beef juices and a light flour coating while sage adds an earthy note that pairs well with the squash.
It works well for weeknight dinners or weekend gatherings when you want something hearty without much hands-on time. The result is a savory stew with soft vegetables and a rich, spoon-coating gravy.
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 2 cups butternut squash, peeled and cubed
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 3 cups beef broth
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Pat the beef dry and toss it with the flour, salt, and pepper in a bowl until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and brown it on all sides, working in batches if needed.
- Transfer the browned beef to the slow cooker. Add the onion, carrots, butternut squash, garlic, and tomato paste.
- Pour in the beef broth and stir to combine everything. Sprinkle in the chopped sage.
- Cover and cook on low for 8 hours until the beef is tender and the gravy has thickened.
- Taste and adjust salt and pepper before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet
Stout and Mustard Beef Stew with Green Beans
This crockpot stew brings together the deep malt notes of stout with the sharp bite of mustard for a gravy that clings to every bite of beef. Green beans stirred in near the end keep their color and slight crunch, making the whole dish feel hearty without being heavy. It works well for weeknight dinners when you want something warm and filling with minimal hands-on time.
The flavor profile stays savory and balanced. The stout reduces into a rich base while the mustard cuts through the richness for a gravy that tastes slow-cooked even though the appliance does most of the work.
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bottle (12 oz) stout beer
- 2 tablespoons Dijon mustard
- 2 cups beef broth
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- Salt and black pepper to taste
Instructions
- Place the beef cubes in the slow cooker and sprinkle the flour, thyme, salt, and pepper over them. Toss to coat evenly.
- Add the chopped onion and minced garlic to the slow cooker.
- Pour in the stout beer, Dijon mustard, and beef broth. Stir everything together until the mustard is mostly dissolved.
- Cover and cook on low for 7 hours.
- Stir in the green beans, cover again, and cook for 1 more hour until the beans are tender but still bright.
- Taste and adjust salt and pepper if needed before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
