Slow Cooker Yuengling Beer Braised Beef and Potatoes Recipe

Slow Cooker Yuengling Beer Braised Beef and Potatoes is the perfect, easy set-it and forget-it crockpot meal.

The slow cooking makes the meat fork-tender and the potatoes soak up all the yummy juices.  This is my all-time favorite comfort food.  

My mom was a terrible cook, but this was the one meal she made that everyone loved.  It’s so easy and so good.  Plus, since you toss everything into the slow cooker it’s the perfect cozy meal for a weeknight – the perfect warm-up comfort food for fall and winter.

And since the basic ingredients, beef cubes and potatoes are so inexpensive, with a well-stocked pantry, you can serve for about $10.  Super yummy and cheap – what’s now to love?


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Slow Cooker Yuengling Beer Braised Beef and Potatoes

Prep Time: 10 minutes
Servings: 4 servings
Calories: 633kcal
Author: Kelly DiMascio
For about $10.00 you can serve 4 with this hearty comforting succulent beef and potatoes meal.
Print Recipe


  • 2 lbs beef cubes* - cut into 2” pieces
  • 1/2 large sweet onion - cut into chunks
  • 2 large russet potatoes - peeled and cut into 3” cubes
  • 6 garlic cloves - minced
  • fresh ground salt and pepper - to taste
  • 1/4 C Worcestershire sauce
  • 1/4 C flour
  • 1/4 C extra virgin olive oil
  • 1 T balsamic Vinegar
  • 1 T dried rosemary leaves
  • 2 t crushed red pepper
  • 2 t garlic powder
  • 12 oz Yuengling Lager


  • Season beef cubes with salt and pepper, 1 t of crushed red pepper, Worcestershire sauce, 1/2 T rosemary leaves, 1 t garlic powder, balsamic vinegar,
  • In a bowl toss beef in flour to coat
  • Heat a pan over med-high heat, add oil and heat oil until very hot
  • Add beef cubes to the pan and quickly sear
  • Add onions in a single layer at the bottom of the crockpot
  • Add potatoes on top of onions
  • Sprinkle with minced garlic
  • Season with salt and pepper, 1 t crushed red pepper, 1/2 T rosemary leaves, 1 t garlic powder
  • Top vegetables with seared beef cubes
  • Pour beer into the slow cooker
  • Cook for 8-10 hours on low or 5-6 on high.
  • Potatoes should be tender and meat should be fall-apart tender.
  • Serve with a crisp green salad and a nice glass of Pinot Noir.
  • Heaven.


*Choosing a cut of meat
A cheaper cut of meat can be used since the slow braising will make the meat succulent. Learn why tougher cuts of meat are great for braises. 


Calories: 633kcal | Carbohydrates: 39g | Protein: 54g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 327mg | Potassium: 1483mg | Fiber: 2g | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 12.2mg | Calcium: 109mg | Iron: 7.6mg
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