This slow cooker Amish beer beef is the kind of dependable supper that feels especially welcome on a busy day. With just 6 ingredients, it comes together with almost no fuss: beef shank, dark lager, and a few pantry staples slowly cook into a rich, savory meal with tender meat and plenty of comforting flavor. It has that old-fashioned, stick-to-your-ribs character that makes simple home cooking so satisfying, especially when you want dinner to take care of itself.
Serve this beef over mashed potatoes, buttered egg noodles, or rice so none of the flavorful juices go to waste. I also like to add a simple green vegetable on the side, such as green beans, peas, or roasted carrots, plus a piece of crusty bread or a warm roll to round out the plate.
Slow Cooker 6-Ingredient Amish Beer Beef
Servings: 4 to 6
Ingredients
2 to 2 1/2 pounds beef shank
1 large onion, thinly sliced
1 cup dark lager beer
1 packet onion soup mix
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
Directions
1. Place the sliced onion in the bottom of the slow cooker, then set the beef shank on top.
2. Pour the dark lager over the beef, then sprinkle the onion soup mix over the top and drizzle in the Worcestershire sauce.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beef is very tender and easily pulls apart with a fork.
4. Transfer the beef to a plate and keep warm. Skim excess fat from the cooking liquid if needed. Stir the cornstarch with 2 tablespoons cold water in a small bowl, then mix it into the slow cooker liquid. Cover and cook on high for 10 to 15 minutes, until the gravy thickens.
5. Shred or slice the beef, return it to the gravy, and spoon everything over mashed potatoes, noodles, or rice to serve.
Variations & Tips
For a milder flavor: If you want the dish a little less bold, choose a smooth dark lager instead of anything very bitter. The long cooking time softens the beer flavor, but a gentler beer makes the gravy especially family-friendly.
For extra vegetables: Add peeled carrots or a few chunks of potato around the beef at the start of cooking. They soak up the savory juices and turn this into more of a full one-pot meal.
For easier serving: Beef shank can have bone and connective tissue, so remove any bone and tough bits before shredding the meat back into the gravy. This makes it much easier to serve at the table, especially for kids.
For deeper gravy: If you have a few extra minutes at the end, let the gravy cook uncovered on high after thickening so it reduces a bit more. That gives you a richer, more concentrated sauce for spooning over potatoes or noodles.
For make-ahead meals: This recipe reheats beautifully. Store leftovers in the gravy so the beef stays moist, then warm gently on the stove or in the microwave for an easy next-day dinner.