DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)
This slow cooker beef stew is made with Belgian beer and served over buttery egg noodles or mashed potatoes! The ultimate comfort food!
Provided by The Chunky Chef
Categories Entree Main Course
Time 8h20m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 370 kcal, Carbohydrate 26 g, Protein 27 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER BEEF CARBONNADE
A delicious slow cooker meal. If the beef is not well trimmed when you buy it, purchase 5 pounds and cut away the excess fat yourself in order to yield 4 pounds of solid meat.
Provided by CookingONTheSide
Categories Roast Beef
Time 8h30m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- In 12-inch skillet, heat oil on medium-high until very hot.
- In large bowl, combine beef chunks, flour, 1/2 t salt, and 1/4 t freshly ground black pepper; toss to coat beef evenly.
- Add beef chunks to skillet in 3 batches, and cook 5-6 minutes per batch or until well browned on all sides, stirring occasionally and adding more oil if necessary.
- With slotted spoon, transfer beef to medium bowl once it is browned.
- After all beef is browned, add broth to skillet and heat to boiling on high, stirring to loosen any browned bits.
- Boil 1 minute, stirring.
- Meanwhile, in 6 to 6 1/2 quart slow cooker bowl, stir together sliced onions, garlic, beer and thyme.
- Top with browned beef, any juices in bowl, and broth mixture from skillet; do not stir.
- Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
- About 20 minutes before beef mixture is done, prepare egg noodles as label directs.
- To serve, skim and discard any fat from cooking liquid.
- Divide noodles evenly among serving bowls; spoon beef mixture and sauce over noodles, and sprinkle with chopped parsley.
- Makes about 10 cups.
Nutrition Facts : Calories 518.1, Fat 18.9, SaturatedFat 6, Cholesterol 196.5, Sodium 226.3, Carbohydrate 17.8, Fiber 1.2, Sugar 1.5, Protein 63.1
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