Ingredients:

  • 2 kg (2.6 lbs) Beef Chuck or Braising Steak, trimmed of excess fat and cut into 4 cm (1.5 inch) cubes
  • 30 g (1/4 cup) All-purpose (Plain) Flour
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Tbsp Vegetable Oil or Dripping, divided
  • 2 Large Yellow Onions, roughly chopped
  • 2 Carrots, peeled and cut into thick 2 cm (¾ inch) rounds
  • 2 Celery Stalks, roughly chopped
  • 3 cloves Garlic, minced
  • 300 g (10 oz) Chestnut (Cremini) Mushrooms, halved or quartered if large
  • 450 ml (16 fl oz) Dark Ale, Stout, or Porter
  • 500 ml (2 cups) High-Quality Beef Stock (low sodium preferred)
  • 1 Tbsp Tomato Purée (Paste)
  • 1 Tbsp Worcestershire Sauce
  • 1 Bay Leaf
  • 3 sprigs Fresh Thyme
  • 1 tsp Dried Mixed Herbs (or Marjoram)
  • 2 Tbsp Cornflour (Corn Starch)
  • 4 Tbsp Cold Water

Instructions:

  1. Season the Beef: Toss the cubed beef with the flour, salt, and pepper until lightly coated. Shake off excess.
  2. Brown the Meat: Heat 2 tablespoons of oil in a frying pan over medium-high heat. Brown the beef cubes in batches (do not overcrowd) until they have a deep crust on all sides. Transfer the browned beef immediately to the slow cooker insert.
  3. Sauté Aromatics: Add the remaining 1 tablespoon of oil to the same frying pan. Add the chopped onions, carrots, and celery. Sauté gently for 5–7 minutes until the onions soften slightly. Add the minced garlic and mushrooms and cook for another 2 minutes.
  4. Deglaze (Optional but Recommended): Pour about 1/4 cup of the ale into the frying pan, scraping up any browned bits (fond) stuck to the bottom. Cook for 30 seconds until slightly reduced.
  5. Combine: Transfer the sautéed vegetables and the deglazing liquid into the slow cooker with the beef.
  6. Add Liquids and Seasoning: Pour in the remaining ale, beef stock, tomato purée, and Worcestershire sauce. Add the bay leaf and thyme sprigs, and sprinkle in the dried herbs.
  7. Cook: Cover the slow cooker. Cook on the Low setting for 7–8 hours, or on the High setting for 3.5–4 hours. The beef should be completely tender and easily shredded with a fork.
  8. Prepare Slurry: About 15 minutes before serving, combine the cornflour and cold water in a small bowl and whisk until smooth (the slurry).
  9. Thicken the Stew: Turn the slow cooker setting to High (if it isn't already). Stir the cornflour slurry into the stew until fully incorporated.
  10. Simmer: Cook, uncovered, for 10–15 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
  11. Final Checks: Remove and discard the bay leaf and thyme sprigs. Taste the stew and adjust seasoning (salt and pepper) if necessary. Serve piping hot.