Drunken Slow Cooker Beef Stew (Beef Carbonnade)
OtherBeefIntermediate8 minBy Northstar
Ingredients
Servings
12
- 2 tbsp olive oil
- 3 0.5 lb boneless beef chuck roast, cut into 1-2 inch pieces
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
- 2 0.5 tbsp all-purpose flour (for coating)
- 1 0.8 cup beef broth
- 2 large yellow onions, halved and thinly sliced
- 3 clove garlic, minced
- 1 0.5 tbsp beef base
- 12 oz dark beer (brown ale preferred)
- 1 tbsp whole grain Dijon mustard
- 4 sprig fresh thyme (or ½ tsp dried)
- 2 bay leaves
- 2 tbsp all-purpose flour (for slurry)
- 3 0.5 tbsp beef broth (for slurry)
- 12 oz extra wide egg noodles
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.