If you’re searching for the coziest meal imaginable, let me introduce you to Drunken Slow Cooker Beef Stew (Beef Carbonnade)! Imagine fork-tender beef, melt-in-your-mouth onions, and a luscious beer-infused gravy—all heaped over buttery noodles. This Belgian-inspired comfort stew isn’t just delicious, it’s the kind of soul-warming dinner that makes your house smell incredible and your table feel like home.
Why You’ll Love This Recipe
- Beer-Braised Bliss: The dark beer infuses every bite with rich, deep flavor you simply can’t get any other way.
- Slow Cooker Ease: Let your slow cooker do all the heavy lifting—a hands-off meal that tastes like you’ve been cooking all day (because you have, but the machine did the work!).
- Tender, Juicy Beef: Chuck roast practically melts apart, soaking up all those savory, aromatic juices.
- Cozy Comfort Food Vibes: This stew transforms any dinner into a celebration of comfort with big, bold, nourishing flavors.
Ingredients You’ll Need
Don’t be surprised by the short ingredient list—each element in Drunken Slow Cooker Beef Stew (Beef Carbonnade) is picked for a reason! These simple staples join forces for flavor that’s complex, hearty, and utterly satisfying. Here’s why each matters:
- Boneless beef chuck roast: The classic choice for stew—marbled for flavor and slow-cooks into ultra-tender bites.
- Olive oil: For browning the beef, building a rich base that carries through every spoonful.
- Kosher salt and black pepper: Simple seasonings that unlock the beef’s natural savoriness.
- All-purpose flour: Gives beef a golden crust and adds luscious thickness to the stew as it simmers away.
- Beef broth & beef base: Adds deep, meaty backbone and enriches the sauce.
- Yellow onions: Sliced and slow-cooked, these almost disappear, lending irresistible sweetness and body to the gravy.
- Garlic: For that little punch of aromatic flavor in every bite.
- Dark beer (preferably brown ale): The “drunken” element! Beer brings deep caramel and malty notes, making the stew unmistakably carbonnade.
- Whole grain Dijon mustard: Adds a tangy, subtle spice that brightens and balances the richness.
- Fresh thyme & bay leaves: Earthy herbs that perfume the stew and give it restaurant-worthy depth.
- Extra wide egg noodles: The perfect pillowy base for soaking up all that saucy goodness.
- Fresh parsley: A shower of green on top for freshness and an inviting finish.
Variations
This Drunken Slow Cooker Beef Stew (Beef Carbonnade) is endlessly adaptable! Whether you need to tweak for allergies, pantry supplies, or just want to experiment, here are some easy ways to make it your own:
- Swap the beer: If you don’t want to use alcohol, sub in additional beef broth and a splash of balsamic vinegar for a similar depth.
- Try a different cut of beef: Brisket or even short ribs work beautifully for a slightly different texture and richness.
- Make it gluten-free: Use a gluten-free all-purpose flour blend for dredging and thickening.
- Veggie boost: Add carrots, parsnips, or even mushrooms to the slow cooker for extra color and flavor.
How to Make Drunken Slow Cooker Beef Stew (Beef Carbonnade)
Step 1: Brown the Beef
Pat your beef dry, season it with salt and pepper, and dredge it lightly in flour. Heat olive oil in a large skillet over medium-high, then sear the beef in batches—let each piece get a gorgeous crust before turning. Resist the urge to crowd the pan or rush; this is where loads of flavor magic happens!
Step 2: Deglaze and Build Flavor
Once all your beef is golden and resting, pour beef broth into the hot pan and scrape up any savory browned bits stuck to the bottom. Those caramelized morsels—called “fond”—will melt right into your stew, giving it that sought-after richness you’ll taste with every bite.
Step 3: Assemble in the Slow Cooker
Add the sliced onions, garlic, beef base, beer, and mustard to the bottom of your slow cooker. Give it a good stir, then pour in your infused beef broth. Layer the browned beef on top and nestle in the thyme sprigs and bay leaves—don’t stir! The slow cooking transforms everything to fork-tender perfection.
Step 4: Cook Low and Slow
Cover and let your Drunken Slow Cooker Beef Stew (Beef Carbonnade) go for 8 hours on low. While you go about your day, your kitchen will slowly fill with mouthwatering aromas no one can resist. Trust me—it’s worth the wait!
Step 5: Thicken and Finish
About 20-30 minutes before serving, whisk flour with a bit of beef broth until smooth, then stir it into the stew. Crank the heat to high, uncover, and let the sauce thicken while you cook up your egg noodles. Toss those noodles with a little olive oil and parsley so they’re golden and glossy.
Step 6: Serve Up the Cozy
Spoon noodles into bowls, top with generous ladles of stew, and finish with a sprinkle of fresh parsley. Alternatively, combine everything right in the slow cooker for a one-pot feast. Either way—prepare for happy sighs at your dinner table!
Pro Tips for Making Drunken Slow Cooker Beef Stew (Beef Carbonnade)
- Choose the Right Beer: Opt for a malty brown ale—not too bitter, not too hoppy—for best results in your carbonnade, as lighter beers won’t deliver the depth and caramel undertones.
- Batch Browning Pays Off: Don’t crowd the pan while browning the beef—working in batches is a little extra effort, but it gives the stew its complex, meaty base.
- Low and Slow is Key: Give your stew a full 8 hours on low; that leisurely cook time is what transforms humble chuck into buttery-tender bites.
- Layer, Don’t Stir: When assembling ingredients, layer onions and liquids first, then beef—this keeps the beef succulent and the onions beautifully silky.
How to Serve Drunken Slow Cooker Beef Stew (Beef Carbonnade)
Garnishes
Finish your steaming bowls with a flurry of freshly minced parsley—it lifts every bite and sets off the rich, hearty broth with a touch of color and brightness. For a little extra decadence, a swirl of sour cream or a sprinkle of crispy fried onions can also add delightful contrast.
Side Dishes
This stew already loves its wide egg noodles, but a hunk of crusty French bread for sopping up the sauce is always a win. If you want a simple veggie side, try roasted carrots, buttery green beans, or a crisp little salad to balance the richness.
Creative Ways to Present
For a fun dinner party touch, serve Drunken Slow Cooker Beef Stew (Beef Carbonnade) in bread bowls or mini cocottes. You can also pile it over creamy mashed potatoes for a Belgian “pub night” presentation, or even serve family-style with all the noodles and stew together in a big, festive pot.
Make Ahead and Storage
Storing Leftovers
Store leftover stew (and noodles, if combined) in a sealed container in the fridge for up to 4 days. The flavors actually deepen as it sits, so leftovers are almost more irresistible the next day!
Freezing
Drunken Slow Cooker Beef Stew (Beef Carbonnade) freezes beautifully—just let it cool fully, portion into airtight freezer containers (without noodles), and freeze for up to 3 months. Thaw overnight in the fridge for best texture.
Reheating
Warm gently on the stove over medium-low heat, stirring occasionally, or microwave individual portions until piping hot. If the stew thickens in the fridge, a splash of beef broth brings it right back to life.
FAQs
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Can I make Drunken Slow Cooker Beef Stew (Beef Carbonnade) ahead of time?
Absolutely! In fact, this stew gets even better after a night in the fridge. Just store it in an airtight container, then reheat gently when you’re ready to serve—no one will ever guess it wasn’t made fresh that day.
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What’s the best type of beer to use in this stew?
Look for a dark brown ale or Belgian dubbel—the maltiness and gentle bitterness round out the sauce’s rich flavor. Resist the urge to use light or hoppy beers as they can turn bitter after slow cooking.
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Can I make this recipe gluten-free?
Definitely! Swap the all-purpose flour for your favorite gluten-free substitute, and ensure your beer and noodles are certified gluten-free if needed. The stew will be just as hearty and delicious.
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Can I use a different cut of meat if I don’t have chuck roast?
Yes! Brisket and bottom round are great alternatives, and even short ribs will work (just remove bones before serving). Just make sure you choose a cut made for low and slow cooking to get the tender results you want.
Final Thoughts
If your idea of comfort is a meal that warms you to your toes, you simply have to try Drunken Slow Cooker Beef Stew (Beef Carbonnade). The melding of beef, caramelized onions, beer, and herbs creates a dish that’s as inviting as an old friend—gather around, dig in, and savor every hearty, happy bite!
Print
Drunken Slow Cooker Beef Stew (Beef Carbonnade) Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours 10 minutes
- Total Time: 8 hours 20 minutes
- Yield: 12 servings 1x
- Category: Slow Cooking
- Method: Slow Cooking
- Cuisine: Belgian
Description
This Drunken Slow Cooker Beef Stew, also known as Beef Carbonnade, is a hearty and flavorful dish that simmers low and slow, creating tender chunks of beef in a rich, beer-infused sauce. Perfect for a cozy dinner on a cold evening!
Ingredients
Beef Stew:
- 2 Tbsp olive oil
- 3–4 lbs boneless beef chuck roast, 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
- 3 cloves garlic, minced
- 1 1/2 Tbsp beef base
- 12 oz dark beer (brown ale)
- 1 Tbsp whole grain dijon mustard
- 4 sprigs fresh thyme or 1/2 tsp dried thyme
- 2 bay leaves
- 2 Tbsp all-purpose flour + 3–4 Tbsp beef broth
For Serving:
- 12 oz extra wide egg noodles
- Minced fresh parsley, for garnish
Instructions
- Season and Brown Beef: Season beef with salt and pepper, dredge in flour, and brown in batches in a skillet.
- Deglaze Skillet: Add beef broth to the skillet to deglaze and scrape up browned bits.
- Prepare Slow Cooker: In the slow cooker, combine onions, garlic, beef base, beer, mustard, and beef broth. Add browned beef, thyme, and bay leaves.
- Cook in Slow Cooker: Cover and cook on LOW for 8 hours.
- Thicken Stew: Near the end, thicken with flour mixture and cook uncovered for 10-15 minutes on HIGH.
- Cook Egg Noodles: Cook noodles according to package directions.
- Serve: Serve stew over noodles, garnished with parsley.
Notes
- For a richer flavor, you can caramelize the onions before adding them to the slow cooker.
- This stew is even better the next day as the flavors meld together overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
