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

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