EasyDrunken Slow Cooker Beef Stew (Beef Carbonnade)
Instructions
- 1
Season beef with salt, pepper, and dredge in flour. Heat olive oil in a large skillet over medium-high and brown beef in batches until golden on all sides. Transfer to slow cooker.
- 2
Add beef broth to skillet and scrape up browned bits. Pour over beef in slow cooker.
- 3
Add onions, garlic, beef base, dark beer, mustard, thyme, and bay leaves. Stir to combine.
- 4
Cover and cook on LOW 7-8 hours or HIGH 4-5 hours until beef is very tender.
- 5
About 30 minutes before serving, whisk together flour and broth for the slurry. Stir into the stew and cook on HIGH until thickened, about 30 minutes.
- 6
Cook egg noodles per package directions. Remove bay leaves and thyme from stew. Serve stew over noodles garnished with fresh parsley.
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