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This Slow Cooker Beef and Ale Stew is the perfect comfort food for a cold day. A simple one-pot meal with tender slow cooked beef, potato chunks and baby carrots in a meaty, rich gravy. This recipe uses gluten free ale for a completely coeliac-safe stew, but you can use ‘normal’ ale if you don’t need the recipe to be gluten free.
This slow cooker beef and ale stew is probably my favourite winter warmer. It’s a great one-pot meal that will make the house smell delicious as it cooks away.
And what’s more, I use gluten free ale to make this dish completely gluten free! After the success of my gluten free steak and ale pies, I had to make a stew version too.
Usually beers and ales are not gluten free (check out my gluten free alcohol guide if you find the whole subject confusing!) but you can buy gluten free ales.
And trust me, gluten free ale in a beef stew is next level. Don’t get me wrong I love my original Slow Cooker Beef Stew recipe, but this reminds me of pure pub grub.
And with chunks of potatoes and baby carrots, this is an easy one pot meal which you can batch cook, freeze, and generally enjoy without all the hassle and washing up.
Make sure you check out my other slow cooker recipes for more ideas, including my slow cooker beef goulash, slow cooker campfire stew and slow cooker chicken stroganoff.
Ingredients
There’s a printable recipe card for this Crock Pot Beef and Ale Stew below. But for the shopping list you will need…
- Lean Diced Beef: You can use a fattier cut like braising steak or beef shin if you prefer.
- Bacon Lardons: Use smoked or unsmoked lardons depending on the depth of flavour your want. I prefer smoked bacon lardons.
- Plain Gluten Free Flour: I use a plain gluten free flour blend. Corn flour will also work, or if you don’t need gluten free you can use normal flour.
- Onion
- Chantenay Carrots: Otherwise known as baby carrots. You can also cut normal carrots into large chunks if you prefer.
- Baby Potatoes: I prefer the taste of baby potatoes or new potatoes. Use larger potatoes cut into chunks if you prefer.
- Rich Beef Stock Pot: I always use the Knorr Rich Beef Stock Pots as they are gluten free – but check out my guide to gluten free stock cubes for alternatives. A gluten free beef stock cube will also work, or 400ml of gluten free beef broth (replacing the boiling water in the recipe).
- Gluten Free Ale: I used Old Speckled Hen’s gluten free ale. I have more suggestions in the FAQs below, or use a normal ale if you don’t need this recipe to be gluten free.
- Tomato Puree
- Dijon Mustard: This is usually gluten free but always double check the ingredients.
- Gluten Free Worcestershire Sauce: You can usually find this in the free from aisle.
- Bay Leaves
- Dried Thyme
- Dried Rosemary
How to make slow cooker beef and ale stew
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this slow cooker beef and ale casserole is to make:
Heat a little olive oil in a frying pan and fry the beef and bacon lardons over a medium heat for 4-5 minutes, until browned.
This step is optional but trust me, it’s worth it as it intensifies the flavours of the stew. I always recommend browning the meat first for slow cooker stews and casseroles.
Add everything to the slow cooker and mix well. Yes, it really is that simple!
Place the lid on and cook on HIGH for 3-4 hours or LOW for 6-8 hours until the beef is tender.
If you want to thicken up the sauce, mix a slurry of cornflour (1 tbsp cornflour + 2 tbsp cold water) into the stew in the slow cooker 30 minutes before serving.
Storing and Freezing
This slow cooker beef stew with gluten free ale is not only a great one-pot meal, it’s also great for batch cooking and freezing.
Because the carrots and potatoes are cooked in the grave it means you have everything you need for a full meal without having to use extra pans.
And that also means it’s great for batch cooking! I like to make extra so I can freeze any leftovers for a convenient microwave meal on a buy night.
To Store: Any leftovers of this beef and ale stew can be cooled then placed in a tub in the fridge for up to 3 days. Reheat thoroughly before eating.
To Freeze: Portion stew leftovers in containers and freeze for up to 6 months. You can heat the stew straight from frozen or defrost overnight in the fridge first if you prefer.
Frequently Asked Questions
Here are some FAQs about this easy stew recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
In this slow cooker beef and ale stew I have used the Old Speckled Hen gluten free ale, as I found it readily available in Sainsbury’s free from aisle. Other gluten free ales I’ve spotted before include the Greene King gluten free ale and the St Peter’s gluten free ale. Try searching your local craft beer shop as they often have gluten free ales from smaller, independent breweries. Any gluten free beer will work in this recipe – just remember that normal beer is not gluten free. Check out my guide to gluten free alcohol for more information.
Yes, this beef and ale stew is not only gluten free, it’s also dairy free too!
You don’t have to sear the beef, you could just ‘dump and go’ – but I 100% recommend you do! Browning the beef really intensifies the flavour of the stew, so you can that proper rich flavour and is cooked. So while you don’t have to, you won’t get the maximum flavour without searing the beef before slow cooking.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Slow Cooker Beef and Ale Stew
Equipment
Ingredients
- 500 g lean diced beef
- 130 g bacon lardons
- 2 tbsp plain gluten free flour
- 1 onion, chopped
- 250 g chantenay carrots
- 750 g baby potatoes, halve any particularly large ones
- 1 gluten free rich beef stock pot
- 400 ml boiling water
- 250 ml gluten free ale
- 1 tbsp tomato puree
- 1 tbsp dijon mustard
- 1 tbsp gluten free Worcestershire sauce
- 2 bay leaves
- 2 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Heat a little olive oil in a frying pan and fry the beef and bacon lardons for 4-5 minutes until browned. This step is optional but trust me, it’s worth it as it intensifies the flavours of the stew.
- Add everything to the slow cooker and mix well.
- Place the lid on and cook on HIGH for 3-4 hours or LOW for 6-8 hours until the beef is tender. Serve straight away.
Video
Notes
- To thicken the sauce: Mix a slurry of cornflour (1 tbsp cornflour + 2 tbsp cold water) into the stew in the slow cooker 30 minutes before serving.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Slow Cooker Beef and Ale Stew should look at each stage.
- Storing: Check out the blog post above for more information on storing and freezing this Slow Cooker Beef and Ale Stew.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Slow Cooker Beef and Ale Stew!
Nutrition
More stews and casseroles
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