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4.6 from 219 votes

Drunken Slow Cooker Beef Stew (Beef Carbonnade)

This slow cooker beef stew is made with Belgian beer and served over buttery egg noodles or mashed potatoes! The ultimate comfort food!

Prep Time
10 mins
Cook Time
8 hrs 10 mins
Total Time
8 hrs 20 mins
Servings: 12 servings
Calories: 370 kcal
Course: Main Course
Cuisine: Belgian

Ingredients

  • 2 Tbsp olive oil
  • 3-4 lbs boneless beef chuck roast (I usually use the English cut that's flat), cut into 1-2" pieces
  • 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 onions, 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 whole grain dijon mustard
  • 4 prigs fresh thyme (can substitute with 1/2 tsp dried thyme)
  • 2 bay leaves
  • 2 Tbsp all-purpose flour + 3-4 Tbsp beef broth
  • 12 oz extra wide egg noodles
  • minced fresh parsley, for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Cover slow cooker and cook on LOW for 8 hours.
  5. 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.  
  6. 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.
  7. 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

Calories 370kcal (19%) Carbohydrates 26g (9%) Protein 27g (54%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 102mg (34%) Sodium 491mg (20%) Potassium 511mg (15%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 50IU (1%) Vitamin C 2.6mg (3%) Calcium 41mg (4%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 370

% 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.