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:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the beef chunks and brown them on all sides. Once browned, transfer them to a slow cooker.
- 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.
- Sprinkle the flour over the onions and garlic, stirring well to coat.
IV. Cooking Instructions: Bringing It All Together
A. Slow Cooking:
- Transfer the onion mixture to the slow cooker with the browned beef.
- Add the dark Belgian beer, beef broth, bay leaves, dried thyme, salt, and black pepper.
- Give everything a good stir to combine.
- 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:
- Discard the bay leaves from the stew.
- Ladle the stew into bowls.
- Garnish with chopped fresh parsley for a burst of color and flavor.
- 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.
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.
- 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 sprigs 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
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 InformationYield 1 Serving Size 12
Amount Per ServingCalories 14201Total Fat 871gSaturated Fat 352gTrans Fat 48gUnsaturated Fat 459gCholesterol 4633mgSodium 10509mgCarbohydrates 172gFiber 11gSugar 14gProtein 1381g
The information contained herein is subject to change.