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


  • 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


  • Combine all ingredients into crock pot and stir.
  • Cover and cook on low for 8-9 hours or high 4-6.
  • Stir in frozen peas about 15 minutes before serving over mashed potatoes, rice or noodles.
  • Substitution options
  • 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.
  • Cream Condensed Soup
  • Melt butter over med-low heat. Add flour and whisk to make a roux, 1-1 1/2 minutes.
  • Slowly add chicken broth and milk and whisk to smooth out lumps.
  • Stir in garlic salt and pepper. Bring to a simmer and cook until mixture thickens, 2-3 minutes.
Tried this recipe?Let us know how it was!