After trying out this Drunken Slow Cooker Beef Stew Beef Carbonnade Recipe, I couldn’t wait to share it with all of you! Imagine tender chunks of beef bathed in a rich, beer-infused sauce with caramelized onions that melt in your mouth. The slow-cooker does all the hard work, filling your home with the most tempting aromas while you relax.
This dish, also known as Beef Carbonnade in Belgian cuisine, is not only a meal but an experience of bold, comforting flavors. Trust me, once you try it, this hearty stew will earn a permanent spot in your recipe rotation. Now, let’s get cooking!
Why You’ll Love This Recipe?
This recipe is packed with reasons to make it tonight. Whether you’re a beginner in the kitchen or a seasoned cook, there’s something for everyone to enjoy. Here’s why this dish is so special:
Easy to Prepare
The simplicity of this recipe is what makes it a winner. Aside from some light prep work, the slow-cooker takes care of everything. A little browning here, a bit of stirring there, and you’re on your way to a deeply flavorful stew that tastes like it took hours of hands-on effort.
Full of Rich Flavors
Dark beer gives the stew a deep, malty richness that sets it apart from traditional beef stews. Combine this with caramelized onions, aromatic herbs, and tender beef, and you have a flavor-loaded dish that feels indulgent and satisfying.
Perfect for Make-Ahead
This stew tastes even better the next day! The flavors intensify overnight, making it an excellent choice for meal prep. It also freezes well, so you can enjoy it anytime without the extra effort.
Versatility in Serving
Serve it with crusty bread, creamy mashed potatoes, or buttery noodles to soak up the velvety broth. You can also adjust the flavors to fit your palate by experimenting with different beers or spices.
Ideal for Cozy Gatherings
The hearty nature of Beef Carbonnade makes it a perfect dish for family dinners, potlucks, or chilly nights. It’s a crowd-pleaser that feels like a warm hug in a bowl.
Cooking Time
Here’s how long this dish will take, start to finish:
- Prep Time: 20 minutes
- Cooking Time: 6-8 hours
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
Ingredients
These are the key ingredients you’ll need for this irresistible beef stew:
- 2 pounds of stewing beef, cut into chunks
- 4 large onions, thinly sliced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 tablespoons of all-purpose flour
- 2 cups of dark Belgian beer (such as Belgian Dubbel or Stout)
- 2 cups of beef broth
- 2 bay leaves
- 1 teaspoon of dried thyme
- Salt and black pepper to taste
- Fresh parsley (for garnish)
- Crusty bread (optional for serving)
Variations
Want to tweak the recipe to suit your dietary needs or preferences? Try these ideas:
- Dairy-Free: This recipe is naturally dairy-free, so no changes are needed.
- Sugar-Free: Avoid sweet beers and stick to dry, dark ales or stouts.
- Gluten-Free: Use gluten-free all-purpose flour and ensure the beer you use is gluten-free.
Equipment You’ll Need
- Large skillet: For browning the beef and onions.
- Slow cooker: The star vessel for achieving tender beef.
- Wooden spoon: Perfect for stirring without scratching your cookware.
- Tongs: Great for flipping beef chunks while browning.
How to Make Drunken Slow Cooker Beef Stew?
Let’s whip up this incredible dish! Follow these steps for a stew that’s bursting with flavor:
Step 1: Brown the Beef 🔥
Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef chunks, ensuring every side develops a golden crust. This crucial step locks in flavor! Transfer the beef to your slow cooker once done.
Step 2: Caramelize the Onions 🧅
Next, add the sliced onions to the same skillet. Cook them over medium heat until caramelized, golden brown, and intensely aromatic. Add 4 cloves of minced garlic and sauté for an additional minute. Sprinkle 2 tablespoons of flour over the onions and mix well to thicken the base.
Step 3: Prepare the Slow Cooker 🍲
Transfer the onion mixture to the slow cooker, joining the browned beef. Pour in 2 cups of dark Belgian beer and 2 cups of beef broth. Add 2 bay leaves, 1 teaspoon of dried thyme, and salt and black pepper to taste. Stir everything to combine those deep, rich flavors.
Step 4: Slow Cook to Perfection ⏳
Set your slow cooker to low and allow the stew to cook for 6-8 hours. The beef will become so tender it nearly falls apart, and the broth will develop into a velvety texture that’s bursting with flavor.
Step 5: Serve and Enjoy ✨
Once cooked, remove the bay leaves. Garnish the stew with chopped fresh parsley for a pop of color and freshness. Serve with crusty bread to soak up the luscious broth. Dig in and savor!
Tips for Making the Recipe
- Bring the beef to room temperature before browning; it’ll sear more evenly.
- Choose a robust, dark beer like a Belgian Dubbel or Stout for the best flavor.
- For a thicker stew, mix a slurry of flour and water and stir it into the pot in the final hour of cooking.
- Don’t skip browning the beef; it adds depth to the overall flavor.
How to Serve Drunken Slow Cooker Beef Stew?
Serve your Beef Carbonnade in individual bowls, topped with a sprinkling of fresh parsley. Add a slice of crusty bread on the side to soak up the rich sauce. For an elevated touch, pair the stew with a glass of the same beer you used in the cooking process. Perfect for a cozy night in or a dinner gathering!
Nutritional Information
Here’s what you can expect from one hearty serving of this stew:
- Calories: ~320
- Protein: 28g
- Carbohydrates: 18g
- Fat: 14g
This is an approximation and may vary based on portion size and ingredients used.
Make Ahead and Storage
Drunken Slow Cooker Beef Stew is a dream for meal-prepping!
Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the rich flavors.
Freezing
The stew freezes beautifully. Divide it into individual containers and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stovetop or microwave.
Pro Tip
If freezing, omit the fresh parsley when storing and add it fresh after reheating for the best taste and presentation.
Drunken Slow Cooker Beef Stew Beef Carbonnade Recipe
Ingredients
- 2 pounds of stewing beef cut into chunks
- 4 large onions thinly sliced
- 4 cloves of garlic minced
- 2 tablespoons of olive oil
- 2 tablespoons of all-purpose flour
- 2 cups of dark Belgian beer such as Belgian Dubbel or Stout
- 2 cups of beef broth
- 2 bay leaves
- 1 teaspoon of dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
- Crusty bread optional for serving
Instructions
- Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef chunks, ensuring every side develops a golden crust. This crucial step locks in flavor! Transfer the beef to your slow cooker once done.
- Next, add the sliced onions to the same skillet. Cook them over medium heat until caramelized, golden brown, and intensely aromatic. Add 4 cloves of minced garlic and sauté for an additional minute. Sprinkle 2 tablespoons of flour over the onions and mix well to thicken the base.
- Transfer the onion mixture to the slow cooker, joining the browned beef. Pour in 2 cups of dark Belgian beer and 2 cups of beef broth. Add 2 bay leaves, 1 teaspoon of dried thyme, and salt and black pepper to taste. Stir everything to combine those deep, rich flavors.
- Set your slow cooker to low and allow the stew to cook for 6-8 hours. The beef will become so tender it nearly falls apart, and the broth will develop into a velvety texture that’s bursting with flavor.
- Once cooked, remove the bay leaves. Garnish the stew with chopped fresh parsley for a pop of color and freshness. Serve with crusty bread to soak up the luscious broth. Dig in and savor!
Notes
- Bring the beef to room temperature before browning; it’ll sear more evenly.
- Choose a robust, dark beer like a Belgian Dubbel or Stout for the best flavor.
- For a thicker stew, mix a slurry of flour and water and stir it into the pot in the final hour of cooking.
- Don’t skip browning the beef; it adds depth to the overall flavor.
