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
Units
Scale
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
