Loading recipe…

Loading recipes…

Slow Cooker Beef and Ale Meatballs with Mushroom Gravy | DadTheFoodie

Slow Cooker Beef and Ale Meatballs with Mushroom Gravy recipe photograph

Instructions

Put the beef mince, breadcrumbs, egg, dried thyme, a pinch of salt and some black pepper into a bowl. Mix until just combined, then shape into about 16 evenly sized meatballs.
Heat the oil in a large frying pan over a medium-high heat. Brown the meatballs in batches for 5–7 minutes, turning carefully, then transfer them to the slow cooker. They do not need to be cooked through at this stage.
Add the sliced onions and mushrooms to the same pan and cook for 4–5 minutes until beginning to soften. Stir in the garlic for 30 seconds, then pour in the ale and scrape up any browned bits from the base of the pan.
Pour the onion, mushroom and ale mixture into the slow cooker. Add the beef stock, tomato purée, Worcestershire sauce, mustard and bay leaves, then stir gently so the meatballs are coated.
Cover and cook on low for 7 hours (420 minutes), or until the meatballs are cooked through and the gravy is bubbling around them. The centre of a meatball should be piping hot, with no pink mince remaining.
Mix the plain flour with the cold water to make a smooth slurry. Stir it into the slow cooker during the final 20 minutes, replace the lid and allow the gravy to thicken. Remove the bay leaves, scatter over the parsley and serve.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Large mixing bowl
Wooden spoon
Measuring jug

Swaps and substitutions

Brown ale → Alcohol-free brown ale or extra beef stock
Using extra stock gives a milder, non-ale version.
Fresh breadcrumbs → 75 g dried breadcrumbs
Add 1 tablespoon of milk if the mixture feels too firm.
Chestnut mushrooms → Closed-cup mushrooms
Slice larger mushrooms so they cook evenly.
Egg → 2 tablespoons milk
The egg helps bind the meatballs, but milk can be used for a softer mixture.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. Freeze in suitable portions for up to 3 months. Defrost: Defrost covered in the fridge overnight. Do not cook the meatballs from frozen in the slow cooker. Reheat thoroughly until piping hot before serving.
Reheating: Defrost thoroughly in the fridge if frozen. Reheat in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring the gravy before serving. Add a splash of water or stock if it has thickened too much.
Leftover ideas: Break up leftover meatballs into the gravy and serve over baked potatoes, pasta or toasted bread. They can also be reheated and packed in a wide-necked flask for lunch.

Allergen information

Contains gluten, egg, mustard and fish may be present in Worcestershire sauce. Check stock cubes, breadcrumbs, Worcestershire sauce and ale labels for specific allergen information. Use gluten-free alternatives where needed.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

Cook & print

Start Cook Mode

Recipe info

Prep time: 25 min
Cook time: 420 min
Servings: 4

Rate this recipe

Made this recipe?

Collections

Add to meal plan

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

500 g beef mince
75 g fresh breadcrumbs
1 medium egg
1 teaspoon dried thyme
1 tablespoon vegetable oil
2 large onions, thinly sliced
250 g chestnut mushrooms, sliced
2 garlic cloves, finely grated or crushed
330 ml brown ale
400 ml beef stock, made with 1 stock cube
1 tablespoon tomato purée
1 tablespoon Worcestershire sauce
1 teaspoon English mustard
2 bay leaves
2 tablespoons plain flour
2 tablespoons cold water
1 tablespoon chopped fresh parsley
1 pinch salt
1 pinch black pepper

Find recipes using similar ingredients

DadTheFoodiewww.dadthefoodie.com

Slow cooker

Tags: Slow cooker, Beef, Meatballs, Mushrooms, Ale, Family dinner, Comfort food, Freezer friendly

Slow Cooker Beef and Ale Meatballs with Mushroom Gravy

Name: Slow Cooker Beef and Ale Meatballs with Mushroom Gravy
Prep time: 25 min
Cook time: 420 min
Total time: 445 min
Yield: 4 servings
Ingredients: 500 g beef mince; 75 g fresh breadcrumbs; 1 medium egg; 1 teaspoon dried thyme; 1 tablespoon vegetable oil; 2 large onions, thinly sliced; 250 g chestnut mushrooms, sliced; 2 garlic cloves, finely grated or crushed; 330 ml brown ale; 400 ml beef stock, made with 1 stock cube; 1 tablespoon tomato purée; 1 tablespoon Worcestershire sauce; 1 teaspoon English mustard; 2 bay leaves; 2 tablespoons plain flour; 2 tablespoons cold water; 1 tablespoon chopped fresh parsley; 1 pinch salt; 1 pinch black pepper

Tender beef meatballs cook slowly in a rich ale, onion and mushroom gravy for an easy family supper. Serve with mashed potatoes, steamed greens or crusty bread to soak up the sauce.

Prep: 25 min
Cook: 7 hrs
Total: 7 hr 25 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Large mixing bowl
Wooden spoon
Measuring jug

Ingredients

500 g beef mince
75 g fresh breadcrumbs
1 medium egg
1 teaspoon dried thyme
1 tablespoon vegetable oil
2 large onions, thinly sliced
250 g chestnut mushrooms, sliced
2 garlic cloves, finely grated or crushed
330 ml brown ale
400 ml beef stock, made with 1 stock cube
1 tablespoon tomato purée
1 tablespoon Worcestershire sauce
1 teaspoon English mustard
2 bay leaves
2 tablespoons plain flour
2 tablespoons cold water
1 tablespoon chopped fresh parsley
1 pinch salt
1 pinch black pepper

Substitutions

Brown ale → Alcohol-free brown ale or extra beef stock (Using extra stock gives a milder, non-ale version.)
Fresh breadcrumbs → 75 g dried breadcrumbs (Add 1 tablespoon of milk if the mixture feels too firm.)
Chestnut mushrooms → Closed-cup mushrooms (Slice larger mushrooms so they cook evenly.)
Egg → 2 tablespoons milk (The egg helps bind the meatballs, but milk can be used for a softer mixture.)

Instructions

Put the beef mince, breadcrumbs, egg, dried thyme, a pinch of salt and some black pepper into a bowl. Mix until just combined, then shape into about 16 evenly sized meatballs.
Heat the oil in a large frying pan over a medium-high heat. Brown the meatballs in batches for 5–7 minutes, turning carefully, then transfer them to the slow cooker. They do not need to be cooked through at this stage.
Add the sliced onions and mushrooms to the same pan and cook for 4–5 minutes until beginning to soften. Stir in the garlic for 30 seconds, then pour in the ale and scrape up any browned bits from the base of the pan.
Pour the onion, mushroom and ale mixture into the slow cooker. Add the beef stock, tomato purée, Worcestershire sauce, mustard and bay leaves, then stir gently so the meatballs are coated.
Cover and cook on low for 7 hours (420 minutes), or until the meatballs are cooked through and the gravy is bubbling around them. The centre of a meatball should be piping hot, with no pink mince remaining.
Mix the plain flour with the cold water to make a smooth slurry. Stir it into the slow cooker during the final 20 minutes, replace the lid and allow the gravy to thicken. Remove the bay leaves, scatter over the parsley and serve.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. Freeze in suitable portions for up to 3 months. Defrost: Defrost covered in the fridge overnight. Do not cook the meatballs from frozen in the slow cooker. Reheat thoroughly until piping hot before serving.

Defrost thoroughly in the fridge if frozen. Reheat in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring the gravy before serving. Add a splash of water or stock if it has thickened too much.

Break up leftover meatballs into the gravy and serve over baked potatoes, pasta or toasted bread. They can also be reheated and packed in a wide-necked flask for lunch.

Allergen information

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Beef and Ale Meatballs with Mushroom Gravy

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Beef and Ale Meatballs with Mushroom Gravy

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

Share how your recipe turned out