DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)

Absolutely love, love, love this recipe! I’ve made it twice and am fix’n to make it again!thanks



DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)

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

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 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

INSTRUCTIONS

  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. Get more complete intructions @ thechunkychef.com

Comments

Post a Comment

Popular posts from this blog

Rustic Slow Cooker Chicken

Image
I made this for tonight’s dinner and it’s delicious! I’m serving it with rice (cooked in some of the broth), white beans and a delicious, crusty bread Rustic Slow Cooker Chicken Ingredients 6 chicken thighs (skin-on, bone-in or boneless) 2 small yellow onions (halved and sliced about 1/4-inch thick) 2 garlic cloves (thinly sliced or minced) ginger root (about 1 1/2 inches, peeled and thinly sliced or minced) 1 tsp sea or kosher salt (plus more to taste) 1/2 tsp ground black pepper 2 cups water 1 Tbsp Olive or vegetable oil 1 Tbsp butter (unsalted) Fresh herbs for garnish (optional but highly recommended) Instructions Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt on each side and set aside. Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, p...
Read more

EGG ROLL SOUP

Image
       This Egg Roll Soup recipe brings together all of those irresistible egg roll flavors we love…in a soup!!  It’s quick and easy to make, and easy to customize with pork, chicken, or mushrooms. You have plenty of options here.  So make this soup your own…and enjoy!! EGG ROLL SOUP INGREDIENTS 1 pound ground pork (or see other alternatives below!) 2 tablespoons olive oil 1 medium white onion, peeled and diced 2 medium carrots, peeled and diced 3 cloves garlic, minced 1 small green cabbage, chopped into bite-sized pieces 6–8 cups chicken or vegetable stock 2 teaspoons ground ginger 1 teaspoon toasted sesame oil optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips) INSTRUCTIONS Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned.  Use a slotted spoon to...
Read more