Drunken Slow Cooker Beef Stew (Beef Carbonnade) Recipe

I. Introduction: A Hearty Belgian Classic

Drunken Slow Cooker Beef Stew, or Beef Carbonnade, is a comforting Belgian dish that combines tender beef, caramelized onions, and a flavorful beer-infused sauce. This hearty stew is perfect for those cozy nights when you want to savor the rich flavors of slow-cooked comfort food.

II. Ingredients: What You’ll Need

A. For the Stew:

• 2 pounds of stewing beef, cut into chunks
• 4 large onions, thinly sliced
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 2 tablespoons of all-purpose flour
• 2 cups of dark Belgian beer (such as Belgian Dubbel or Stout)
• 2 cups of beef broth
• 2 bay leaves
• 1 teaspoon of dried thyme
• Salt and black pepper to taste

B. For the Garnish:

• Chopped fresh parsley
• Slices of crusty bread or French baguette (for serving)

III. Preparation: Getting Ready to Cook

A. Preparing the Ingredients:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the beef chunks and brown them on all sides. Once browned, transfer them to a slow cooker.
3. In the same skillet, add the sliced onions and cook them over medium heat until they turn golden brown and caramelized. Add minced garlic and cook for another minute.
4. Sprinkle the flour over the onions and garlic, stirring well to coat.

IV. Cooking Instructions: Bringing It All Together

A. Slow Cooking:

1. Transfer the onion mixture to the slow cooker with the browned beef.
2. Add the dark Belgian beer, beef broth, bay leaves, dried thyme, salt, and black pepper.
3. Give everything a good stir to combine.
4. Cover the slow cooker and cook on low heat for 6-8 hours or until the beef is tender and the flavors have melded together.

V. Serving and Enjoying

When your Drunken Slow Cooker Beef Stew is ready, it’s time to serve and enjoy:

1. Discard the bay leaves from the stew.
2. Ladle the stew into bowls.
3. Garnish with chopped fresh parsley for a burst of color and flavor.
4. Serve with slices of crusty bread or a French baguette for dipping into the delicious sauce.

VI. Conclusion: A Taste of Belgium

In conclusion, Drunken Slow Cooker Beef Stew, or Beef Carbonnade, is a comforting and hearty dish that brings the flavors of Belgium to your table. The combination of tender beef, caramelized onions, and the deep, rich flavors of Belgian beer creates a meal that’s both satisfying and memorable.

Now that you have the recipe, it’s time to savor the comforting goodness of this classic Belgian stew. So, gather your ingredients, set up your slow cooker, and let the wonderful aroma fill your kitchen as you create a taste of Belgium at home.

FAQs

1. What type of beer is best for this recipe?

For the best results, choose a dark Belgian beer like Belgian Dubbel or Stout. These beers add depth and richness to the stew’s flavor.

2. Can I make this stew on the stovetop?

Certainly! You can adapt this recipe for stovetop cooking by using a large, heavy-bottomed pot or Dutch oven. Follow the same steps for browning the beef and caramelizing the onions, then simmer the stew on low heat for 2-3 hours, stirring occasionally.

3. Are there any non-alcoholic substitutes for beer?

If you prefer a non-alcoholic version, you can use non-alcoholic beer or beef broth as a substitute for the beer.

4. Can I freeze leftover stew?

Yes, you can freeze leftover Drunken Slow Cooker Beef Stew in an airtight container for up to 3 months. To reheat, thaw it in the refrigerator overnight and gently warm it on the stovetop or in the microwave.

Source: thechunkychef.com

Yield: 4 Servings

Steak and Ale Pot Pies

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Imagine coming home on a cold evening to the smell of savory steak and ale pot pies baking in the oven. These pot pies are the epitome of comfort food, combining tender steak, rich ale, and a flaky crust. Perfect for family dinners or special occasions, steak and ale pot pies offer a gourmet twist on a classic dish.

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Ingredients

• For the Pastry:
• 1 sheet puff pastry (thawed)
• 1 egg, gently beaten with a fork
• 2 teaspoon water
• For the Filling:
• 2 tablespoon unsalted butter
• 2 tablespoon plus 1 teaspoon all purpose flour
• 3 tablespoon olive oil, divided
• 4 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 lbs. Sirloin steak, cut into bite size cubes, excess fat trimmed
• 1 medium onion, diced small
• 2 medium carrots, peeled and diced small
• 2 stalks of celery, diced small
• 1 cup frozen shelled soybeans, thawed
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 12 oz brown ale, or other dark beer that is lightly hopped
• 2 tablespoon Worcestershire sauce, divided
• 3 cups beef stock
• 2 teaspoon dried thyme
• 2 tablespoon fresh rosemary, finely chopped
• 1 tablespoon balsamic vinegar

Instructions

Prepare the Filling

• First, make a roux by melting the butter over medium heat in a small saucepan. Add the flour, whisking constantly. Cook for about 3 minutes, stirring occasionally just until the roux turns light brown. Remove the saucepan from the heat and set aside. The roux will cook a little more on its own without the direct heat.
• In a bowl, add the meat and 2 teaspoon of the salt and ½ teaspoon of the pepper. Work the seasoning into the meat. Add 1 tablespoon of the oil to a large skillet over medium-high to high heat. Add the beef without overcrowding. If necessary, do this step in two batches, using another tablespoon of oil if necessary. Cook, turning the pieces until brown on at least two sides. Remove the beef to a large Dutch oven or large pot and set aside.
• In the same skillet used to brown the beef over medium heat, add the remaining 1 tablespoon of olive oil, onion, carrots, and soybeans, and cook for about 3-5 minutes or until the carrots soften (very small dice carrots will take less time). The onions should have a little browning on the edges. Add the tomato paste and stir to combine and cook for 1 minute. Add the garlic for 30 seconds then add the ale and stir.
• Cook for about 10 minutes or more over medium heat until the ale has reduced by at least half. Stir in 1 tablespoon of Worcestershire sauce and beef stock, bring to a boil. Then add the roux and bring the liquid back to a boil while whisking until there are no lumps and the mixture is smooth. Add the entire contents of the skillet to the Dutch oven that the beef is in and turn the heat up to medium. Stir in the thyme, rosemary, 2 teaspoon of the salt, and ½ teaspoon of the pepper.
• Cover with a lid and simmer the beef filling for 40 minutes. Remove the lid, add the final teaspoon of Worcestershire sauce and the balsamic vinegar and simmer for 10-15 more minutes to thicken the liquid. Taste for seasoning.

Prepare the Pastry

• While the filling cooks, roll the thawed puff pastry out with a rolling pin just a bit on a lightly floured work surface. It should be about 75% as thick as it came in the package. Next, cut the puff pastry sheet into a shape that is about ½” wider than the top of the individual cooking vessels for your pot pies (we use large ramekins that hold about 1 ¼ cups of filling).
• Whisk the egg and water until well combined to create an egg wash for the top layer of the puff pastry and set aside.

Finish the Pot Pie

• Preheat your oven to 375°F on the Air Fryer or Convection setting. When the filling is done, spoon enough of the beef mixture to almost fill the individual pot pie dishes - approximately 1 ¼ cup filling per person.
• Top each “pie” with the puff pastry lid (it should overlap the edges of each dish by ½” all around) and gently brush each piece of pastry with the egg wash. Bake in the preheated oven for 20 minutes or until deep golden brown on top and the filling is heated throughout. Remove from the oven and let sit for about 5-10 minutes before serving.

Nutrition Information:

Amount Per Serving: Calories: 1037