Beef steaks in slow cooker

Braise them in some stock with onions and maybe a tablespoon of tomato puree and a splash of wine or stout, how hard is that?

Lean steaks for grilling are best grilled or fried quickly.

For slow cooking you need braising steaks. If that's what you've got I'd brown them in a pan, then brown some onions and transfer the lot to the slow cooker. Pour over some liquid - stout, red wine or stock. Some herbs wouldn't go amiss either, and salt and pepper. Cook for 8 hours on low.

Oh - I have leeks and coconut and tamarind sauce and lots of other herbs and spices in the cupboard as well...

I would suggest one curry and one hearty beef stew.
The tamarind and the spices, added to small cubes of potatoes and frozen peas, with plenty of chilli powder, garam masala, chopped tomatoes and lemon juice (add a small amount of sugar as well), will help with the curry. All you need to do is coarsely chop one large onion, add three finely chopped cloves of garlic to a large pan with 2 tablespoons of oil, and seal the beef. Add the other ingredients, plus chopped coriander, bring to the boil and chuck the lot in the slow cooker.
Get a good recipe for beef stew off the net, and you have two different dishes to feed you for a couple of days.

Andy

If its beef, I personally wouldnt worry too much about the use by date, ( and before anyone says anything, no I dont do it in the restaurant, I am governed by labelling and use bys for customers, but I do often save "off cuts" or steaks for our personal use alot longer, as we all prefer the taste of older beef, we find the flavour is more intense the longer / darker it is and we like it, sadly gone are the days of almost black beef from the butcher! though I totally understand it isnt for everyone before I get told off! )
I know you said you wanted slow cooker recipes, but if you have a mincer, or perhaps even a grater attachment on a food processor if not?) I would maybe mince a pack for burgers /spag bol / chilli / lasagne, just for variety Or if they arent pre frozen just freeze a pack for later?
If none of the above, then definately beef in ale stew for sure though if you want simply to batch cook one thing and you already have the beer
Jex