Drunken Slow Cooker Beef Stew (Beef Carbonnade)
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 20 mins
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Servings
12 servings
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Calories
370 kcal
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Course
Main Course
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Cuisine
Belgian
Drunken Slow Cooker Beef Stew (Beef Carbonnade)
Description
This beef stew begins with cubed chuck roast dredged in flour and browned on all sides to develop a deep crust. The fond in the pan is loosened with beef broth, then combined in a slow cooker with sliced onions, minced garlic, beef base, dark beer (brown ale preferred), Dijon mustard, thyme sprigs, and bay leaves. The browned beef is added atop and cooked on low for several hours until very tender.
The cooking process softens the onions and allows the flavors of beer, mustard, and herbs to integrate into a robust, hearty sauce. Serving it over wide egg noodles creates a comforting dish that balances tender meat with smooth noodles. Garnishing with fresh parsley adds a touch of color and freshness.
Ingredients
- 2 Tbsp olive oil
- 3-4 lbs beef chuck roast cut into 1-2" pieces, boneless, English cut that's flat
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2-3 Tbsp all-purpose flour
- 1 3/4 cup beef broth
- 2 large yellow onion sliced in half, then sliced into thin strips
- 3 cloves garlic minced
- 1 1/2 Tbsp beef base
- 12 oz dark beer brown ale is best
- 1 Tbsp Dijon mustard whole grain
- 4 prigs thyme can substitute with 1/2 tsp dried thyme, fresh
- 2 bay leaf
- 2 Tbsp all-purpose flour 3-4 Tbsp beef broth
- 2 Tbsp beef broth 3-4 Tbsp beef broth
- 12 oz egg noodles extra wide
- parsley minced, fresh, for garnish
Instructions
- Season beef pieces with salt and pepper, then dredge in flour. Heat a large skillet (cast iron works super well here - or heat your cast aluminum slow cooker insert if you have one) over MED HIGH heat with olive oil. Shake off excess flour and brown beef in batches (don't overcrowd the pan) for several minutes, until you get a golden brown crust on all sides. Remove beef to plate, and continue with all batches.
- When all beef is browned, add beef broth to skillet and use a wooden spoon to gently loosen the browned bits from the bottom of the skillet.
- To bottom of a 6 quart slow cooker, add sliced onions, minced garlic, beef base, beer, and mustard. Stir together, then pour in beef broth from skillet. Top that with browned beef, thyme sprigs and bay leaves.
- Cover slow cooker and cook on LOW for 8 hours.
- About 20-30 minutes before serving, bring a big pot of water to a boil for the egg noodles. Mix 2 Tbsp flour and 3-4 Tbsp beef broth until no lumps remain. Stir into beef stew in slow cooker. Increase heat to HIGH and cook uncovered for 10-15 minutes.
- Add egg noodles to boiling water and cook according to package directions. Drain and toss with a bit of olive oil or butter to prevent sticking, and a pinch of minced parsley.
- To serve, add some egg noodles to bowl or plate. Top with a few ladles of beef carbonnade and sprinkle with some more minced parsley. Alternatively, add egg noodles to slow cooker and stir it all together, then ladle the egg noodle/beef stew mixture into bowls or onto plates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 102mg | 34% |
| Sodium | 491mg | 20% |
| Potassium | 511mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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