Crock Pot Thursday: Beef and Beer Stew with Bacon
Prep time: 30 mins
Total time: 6 hours 30 mins
  • 8 strips bacon
  • 2 pounds stew beef, chuck or round, cut in 1-inch pieces
  • 1 small onion, chopped
  • 8 ounces fresh mushrooms, sliced
  • 2 teaspoons dried parsley flakes
  • 3 tablespoons quick-cooking tapioca
  • 4 teaspoons beef base or beef flavor granules
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf
  • ½ teaspoon dried leaf thyme
  • ½ beer
  1. Cook bacon in a large frying pan, until crispy.
  2. Remove bacon to drain on paper towels, but leave drippings in pan.
  3. Brown beef on all sides in bacon grease, and place in slow cooker.
  4. Crumble bacon and dump on top of beef.
  5. Add all remaining ingredients, and stir well to combine.
  6. Cover and cook on low 8-9 hours, or high 4-5 hours.

We loved this very easy version of beef burgundy. It went together fairly quickly, and had great flavor. We serve ours over mashed potatoes. It was a perfect fall supper!!


Yum yum yum! This was easy and tasty. I used a medium onion, and I also used a whole can of beer because the thought of throwing out the rest at 9 in the morning made me cringe, and I knew I couldn't pound it down before driving my daughter to preschool. It was yummy with mashed potatoes. A family pleaser and would make again for sure!


I forgot the tapioca and beef granules, so to thicken it up and add the needed flavor, I added a packet of brown gravy mix at the end, and let it cook for about 15 more minutes. The consistency was great and the flavor was nice and beefy.

As it is with many recipes that call for beer or wine, the kids didn't care for it, I would have liked it more with the booze on the side, and my husband really dug it. If you like beef and beer stew or beef burgundy, you'll love this.
Recipe by Funny Is Family at