This slow cooker lamb stout beef is the kind of hearty, cozy dinner that makes the whole house smell amazing on a busy weeknight. You simply whisk together one flavorful mixture with lamb stout beer, beef broth, honey, rosemary, and crushed juniper berries, then pour it over raw beef tri-tip chunks in the slow cooker. The long, gentle cooking turns the beef meltingly tender, with a rich, slightly sweet sauce that tastes like something you’d get at a little pub, but it’s all done while you’re off tackling the rest of your day.
Serve this lamb stout beef spooned over creamy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up all that rich sauce. A side of roasted carrots or green beans adds color and makes the plate feel complete. If your crew likes bread, warm dinner rolls or a crusty baguette are perfect for swiping through the juices. For adults, a cold stout or a glass of red wine pairs nicely, while the kids can enjoy it with milk or sparkling water with a slice of lemon.
Slow Cooker Lamb Stout BeefServings: 6
Ingredients
2 1/2 to 3 pounds beef tri-tip steak, cut into 1 1/2-inch chunks
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil (optional, for browning)
1 1/2 cups lamb stout beer
1 cup low-sodium beef broth
3 tablespoons honey
3 fresh rosemary sprigs
1 1/2 teaspoons crushed juniper berries (lightly smashed)
3 cloves garlic, minced
1 medium yellow onion, thinly sliced
2 tablespoons tomato paste
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons cold water (optional, for thickening)
Chopped fresh parsley, for serving (optional)
Directions
Season the beef tri-tip chunks on all sides with the kosher salt and black pepper. If you have a few extra minutes and like a deeper flavor, heat the vegetable oil in a large skillet over medium-high heat and brown the beef in batches, turning until nicely seared on at least two sides. Transfer the beef to the slow cooker crock as you go. If you’re in a hurry, you can skip the browning and place the seasoned raw beef chunks directly into the slow cooker.
Scatter the sliced onion and minced garlic over and around the beef chunks in the slow cooker so they can soften and flavor the sauce as everything cooks.
In a medium mixing bowl or large measuring cup, whisk together the lamb stout beer, beef broth, honey, tomato paste, crushed juniper berries, and the rosemary sprigs. Make sure the honey and tomato paste are fully dissolved so the mixture is smooth. This is your one flavorful mixture that will season and tenderize the beef.
Carefully pour this one mixture over the raw beef tri-tip chunks in the slow cooker, making sure the liquid seeps down between the pieces of meat. Tuck the rosemary sprigs down into the liquid so they can infuse the sauce as it simmers.
Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the beef is very tender and easily pulls apart with a fork. Try not to lift the lid too often so the heat and moisture stay inside.
If you’d like a thicker, gravy-like sauce, about 20 minutes before serving, whisk together the cornstarch and cold water in a small bowl until smooth. Stir this slurry into the slow cooker, re-cover, and cook on HIGH for 15 to 20 minutes more, until the sauce has thickened to your liking.
Taste the sauce and adjust seasoning if needed, adding a pinch more salt or pepper to balance the richness. Remove the rosemary sprigs and any large pieces of juniper you see. Gently stir to coat the beef chunks in the sauce without breaking them up too much.
Serve the lamb stout beef hot, spooned over mashed potatoes, noodles, or rice, with extra sauce ladled over the top. Sprinkle with chopped fresh parsley for a little color if you like, and bring it straight to the table family-style.
Variations & Tips
For picky eaters, you can cut the beef into smaller bite-size pieces so it feels more like a familiar stew, and serve it over buttered noodles, which tends to be kid-friendly. If the stout flavor is too strong for little ones, use half lamb stout beer and half extra beef broth, or let the mixture simmer for a couple of minutes in a saucepan before pouring it over the beef to cook off a bit more of the alcohol edge. To add more veggies right into the pot, tuck in 3 to 4 chopped carrots and 2 chopped celery stalks around the beef before pouring the mixture on; they’ll turn soft and sweet by the end. For a slightly sweeter, gentler sauce, increase the honey to 4 tablespoons and add a handful of pearl onions instead of sliced onion. If you can’t find lamb stout, any stout or dark beer will work, though a milder brown ale can be used for those who don’t like strong beer flavor. To make this recipe more weeknight-fast, you can prep the beef and whisk together the mixture the night before; in the morning, just dump the raw beef and onions into the slow cooker and pour the pre-made mixture over the top. Leftovers reheat well and can be turned into open-faced sandwiches on toast or tucked into rolls with a slice of cheese for a cozy next-day meal.
