CommonGround volunteer Crystal Klug shares this recipe from the Nebraska Beef Council for Slow Cooker Beef and Beer with Pure Nebraska viewers.


Slow Cooker Beef and Beer
Save RecipeSave Recipe


  • 1 lb stew meat
  • 1 can condensed mushroom soup or homemade cream soup (see recipe below)
  • 1 16 oz package fresh mushrooms
  • 1 can dark or light beer
  • 1 package dry onion soup mix
  • 1 cup frozen peas
  • Cream Condensed Soup - make your own
  • 3 T butter
  • 3 T flour
  • 1/2 c chicken broth
  • 1/2 c milk
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper


  1. Combine all ingredients into crock pot and stir.
  2. Cover and cook on low for 8-9 hours or high 4-6.
  3. Stir in frozen peas about 15 minutes before serving over mashed potatoes, rice or noodles.
  4. Substitution options
  5. Cut up a chuck roast or round roast into small 1’ cubes for stew meat. Canned mushrooms can be substituted for fresh mushrooms. Beef broth can be substituted for beer.
  6. Cream Condensed Soup
  7. Melt butter over med-low heat. Add flour and whisk to make a roux, 1-1 1/2 minutes.
  8. Slowly add chicken broth and milk and whisk to smooth out lumps.
  9. Stir in garlic salt and pepper. Bring to a simmer and cook until mixture thickens, 2-3 minutes.


Your Name (required)

Your Email (required)

Topics you care about