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Beef in Beer in the Slow Cooker

Rated as 4.5 out of 5 Stars

"Delicious tender beef cooked in the slow cooker with beer, shallots, bacon, and mushrooms. The Guiness® makes a lovely gravy without tasting overly strong of beer. This is quite a meaty dish so would also be nice with potatoes and carrots added. I serve this with crusty French bread to mop up the juices. Hearty and warming to come home to. Cooks in 5 hours in the slow cooker; however it would not hurt it to be cooked all day."
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5 h 30 m servings 512
Original recipe yields 4 servings


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  1. Preheat slow cooker on Low.
  2. Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
  3. Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
  4. Cook on Low until meat is cooked through, about 5 hours.

Nutrition Facts

Per Serving: 512 calories; 24 42 28.6 72 317 Full nutrition

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Read all reviews 7
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This was great!! We used 4 shallots but added more mushrooms. We also used jalapeño bacon for a little more zing. With the left overs, we added cut up carrots and potatoes! This made a great s...

Another outstanding success although I did cook for a little longer than the recipe stated. Made no changes at all - served with sweet potato mash and sweetheart cabbage

Made this it was great full of flavor

Very easy recipe and the meat was very tender. However, it lacked something in flavor. It needs just a bit of zip.

I made this exactly as the recipe said and it turned out amazing! I will definitely make this again. My family loved it and best of all, I have great left-overs.

I used a chuck roast and cut it into pieces. I cooked it all day, so it was nice and tender. This was an easy and tasty recipe, but it was missing something - just can't put my finger on it. Se...