Introduction

This Drunken Slow Cooker Beef Stew is a comforting and flavorful dish perfect for cozy evenings. Tender beef simmered slowly in dark beer and aromatic herbs creates a rich, savory sauce that’s ideal over soft egg noodles. With minimal hands-on time, it’s a hearty meal that comes together effortlessly in the slow cooker.

This image shows a close-up of a black slow cooker filled with a stew that has three layers. The bottom layer is a rich, dark brown broth with a slightly shiny texture. The middle layer consists of thin slices of tender brown meat mixed evenly throughout. The top layer is a generous amount of light yellow, cooked egg noodles with a curly texture, sprinkled with small pieces of bright green chopped parsley and black pepper. In the background, there is a white bowl with extra uncooked egg noodles, and fresh green parsley is placed on a white marbled surface. The cooker is resting on a green cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp olive oil
3-4 lbs boneless beef chuck roast, cut into 1-2″ pieces
1/2 tsp kosher salt
1/2 tsp black pepper
2-3 Tbsp all-purpose flour
1 3/4 cup beef broth
2 large yellow onions, sliced in half, then into thin strips
3 cloves garlic, minced
1 1/2 Tbsp beef base
12 oz dark beer (brown ale is best)
1 Tbsp whole grain dijon mustard
4 sprigs fresh thyme (or 1/2 tsp dried thyme)
2 bay leaves
2 Tbsp all-purpose flour + 3-4 Tbsp beef broth (for thickening)
12 oz extra wide egg noodles
Minced fresh parsley, for garnish

Instructions

Step 1: Season the beef pieces with salt and pepper, then dredge them in 2-3 tablespoons of flour. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, shaking off excess flour before adding to the pan, until a golden crust forms on all sides. Remove browned beef to a plate.
Step 2: Add beef broth to the skillet and use a wooden spoon to loosen the browned bits from the bottom. Pour this broth into the slow cooker.
Step 3: In the slow cooker, add the sliced onions, minced garlic, beef base, dark beer, and dijon mustard. Stir to combine. Add the browned beef on top, along with thyme sprigs and bay leaves.
Step 4: Cover and cook on LOW for 8 hours, until beef is tender.
Step 5: About 20-30 minutes before serving, bring a large pot of water to a boil for the egg noodles. Mix 2 tablespoons flour with 3-4 tablespoons beef broth until smooth, then stir this mixture into the stew. Increase slow cooker heat to HIGH and cook uncovered for 10-15 minutes to thicken the sauce.
Step 6: Cook egg noodles according to package directions. Drain and toss with a bit of olive oil or butter and a pinch of minced parsley to prevent sticking.
Step 7: To serve, place a portion of egg noodles on a plate or bowl. Ladle beef stew over the noodles and sprinkle with more minced parsley. Alternatively, mix noodles directly into the slow cooker before serving.

Tips & Variations

For richer flavor, use a good quality brown ale or stout for the beer.
If you prefer a thicker stew, increase the flour slurry slightly when mixing it into the stew.
Substitute fresh thyme with dried thyme if fresh isn’t available, but reduce quantity since dried herbs are more concentrated.
Add vegetables like carrots or mushrooms at the start if you want extra heartiness.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Keep egg noodles separate to prevent them from becoming soggy. Reheat the stew gently on the stove or in the microwave, then add noodles just before serving.

How to Serve

A close-up view of a black slow cooker filled with a layered beef and egg noodle dish; the bottom layer is tender chunks of brown beef mixed with some sauce and small bits of cooked onions, scattered throughout are wide, yellowish egg noodles folded and curled, topped with chopped fresh green parsley and sprinkled with black pepper. The slow cooker is set on a green cloth on a white marbled surface with blurred green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use other slow-cooking cuts like brisket or short ribs, but adjust cooking times as needed to ensure tenderness.

What can I use if I don’t have beef base?

If you don’t have beef base, you can replace it with additional beef broth or a bouillon cube dissolved in the broth.

Drunken Slow Cooker Beef Stew Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

This Drunken Slow Cooker Beef Stew is a rich and hearty dish perfect for cozy meals. Tender chunks of beef chuck roast are browned and slow-cooked with onions, garlic, dark beer, and aromatic herbs, resulting in a deeply flavorful stew. Thickened with flour and served over wide egg noodles, this comforting dish is enhanced by a splash of Dijon mustard and garnished with fresh parsley for a delightful finish.

Author: Lila
Prep Time: 25 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 55 minutes
Yield: 8 servings 1x
Category: Stew
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Beef and Seasonings

2 Tbsp olive oil
3–4 lbs boneless beef chuck roast, cut into 1–2” pieces
1/2 tsp kosher salt
1/2 tsp black pepper
2–3 Tbsp all-purpose flour

Stew Base

1 3/4 cup beef broth
2 large yellow onions, sliced in half then thinly sliced
3 cloves garlic, minced
1 1/2 Tbsp beef base
12 oz dark beer (brown ale preferred)
1 Tbsp whole grain Dijon mustard
4 sprigs fresh thyme (or 1/2 tsp dried thyme)
2 bay leaves

Finishing Touches

2 Tbsp all-purpose flour
3–4 Tbsp beef broth
12 oz extra wide egg noodles
Minced fresh parsley, for garnish

Instructions

Prepare and Brown Beef: Season the beef pieces with salt and pepper, then dredge in flour. Heat olive oil in a large skillet over medium-high heat. Shake off excess flour from beef pieces and brown in batches without overcrowding until golden brown on all sides. Remove browned beef to a plate.
Deglaze Skillet: Add beef broth to the skillet and use a wooden spoon to gently scrape up browned bits stuck to the pan, incorporating all the rich flavors into the broth.
Assemble in Slow Cooker: Place sliced onions, minced garlic, beef base, dark beer, and mustard into the bottom of a 6-quart slow cooker. Stir to combine, then pour in the deglazed beef broth. Add the browned beef pieces, fresh thyme sprigs, and bay leaves on top.
Slow Cook the Stew: Cover and cook on LOW heat for 8 hours, allowing the beef to become tender and flavors to meld beautifully.
Thicken Stew: About 20-30 minutes before serving, bring a large pot of water to a boil for the noodles. Mix 2 tablespoons flour with 3-4 tablespoons of beef broth until smooth. Stir this mixture into the stew in the slow cooker, increase heat to HIGH, and cook uncovered for 10-15 minutes to thicken.
Cook Egg Noodles: Add egg noodles to the boiling water and cook according to package directions. Drain and toss with a little olive oil or butter to prevent sticking, then stir in minced parsley.
Serve: Plate egg noodles and ladle the beef stew on top. Garnish with additional minced fresh parsley. Alternatively, mix the noodles directly into the stew before serving for a hearty combined dish.

Notes

Use a cast iron skillet if available for best browning results.
Brown ale is recommended for a richer flavor, but any dark beer can be substituted.
Fresh thyme can be substituted with dried thyme if fresh is unavailable.
To prevent noodles from sticking, toss them with olive oil or butter immediately after draining.
For a thicker stew, adjust the flour and broth mixture as needed during the final cooking stage.
This stew tastes even better the next day after flavors have fully melded.

Keywords: Beef stew, slow cooker stew, drunken beef stew, beef chuck roast, slow cooker recipes, hearty stew, dark beer beef stew, egg noodles