Drunk Beef Stew Recipes

DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)

Steps:

• 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.
• 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.
• To bottom of a 6 quart slow cooker, add sliced onions, minced garlic, beef base, beer, and mustard. Stir together, then pour in beef broth from skillet. Top that with browned beef, thyme sprigs and bay leaves.
• Cover slow cooker and cook on LOW for 8 hours.
• About 20-30 minutes before serving, bring a big pot of water to a boil for the egg noodles. Mix 2 Tbsp flour and 3-4 Tbsp beef broth until no lumps remain. Stir into beef stew in slow cooker. Increase heat to HIGH and cook uncovered for 10-15 minutes.
• Add egg noodles to boiling water and cook according to package directions. Drain and toss with a bit of olive oil or butter to prevent sticking, and a pinch of minced parsley.
• To serve, add some egg noodles to bowl or plate. Top with a few ladles of beef carbonnade and sprinkle with some more minced parsley. Alternatively, add egg noodles to slow cooker and stir it all together, then ladle the egg noodle/beef stew mixture into bowls or onto plates.

DRUNK BEEF STEW

Steps:

• Toss meat with seasoned flour to coat all sides.
• Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat. Work in small batches so that the meat is not crowded and browns well on all sides.
• Remove meat and cook onion briefly in pan.
• Add browned meat, beer, stock and tomatoes and cover pot with a heavy lid. Simmer over low heat one hour.
• Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for another hour (or more - the longer - the better) until meat is very tender and the stew is a dark rich color.
• Add peas during the last ten minutes of cooking.

DRUNKEN IRISH STEW

Steps:

• Heat olive oil in large heavy pot over medium high heat.
• Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
• Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
• Stir to combine and bring mixture to a boil.
• Once boiling, reduce heat to low.
• Cover and simmer for 1 hour.
• Stir occasionally.
• Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
• Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
• Set aside until stew has simmered for 1 hour.
• Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
• After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
• Slowly add to the stew, stirring for about 1 minute until thickened.
• Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
• Serve with a nice crusty bread and enjoy!