Slow Cooker Beef Beer and Vegetable Soup Recipe

  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 12:00 h
  • Ready In : 12:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    7 g
  • Cholesterol

    54 mg
  • Sodium

    637 mg
  • Carbohydrate

    38 g
  • Fiber

    7 g
  • Protein

    29 g

Slow cooker beef beer and vegetable soup recipe. Cubed beef stew meat with vegetables and beer cooked in a slow cooker. For a light beer flavor, I recommend using a pale beer. Use a darker variety for the pronounced beer taste.

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Slow Cooker Beef Beer and Vegetable Soup Recipe


  • 3 medium yellow onions, peeled and sliced
  • 1 pound (480 g) carrots, peeled and sliced
  • 4 small potatoes, peeled and cubed
  • 4 cloves garlic, peeled and minced
  • 2 bay leaves
  • 1 tablespoon snipped fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons quick-cooking tapioca
  • 1½ pounds (720 g) beef stew meat, cubed
  • 14 oz (420 ml) can beef broth
  • 12 oz (360 ml) can beer


Step 1

In a 6-quart (6 L) slow cooker, combine onions, carrots, potatoes, garlic, bay leaves, and seasoning. Stir well. Sprinkle with tapioca, then place cubed beef over vegetables. Pour in beef broth and beer. Mix well.

Step 2

Cover the pot and cook on low-heat setting for 10-12 hours or until beef and vegetables are tender.

Step 3

Turn off the cooker and open the lid. Discard bay leaves. Stir in snipped fresh thyme.

Step 4

Ladle into soup bowls. Serve hot.

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