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Drunken Slow Cooker Beef Stew Beef Carbonnade Recipe

Drunken Slow Cooker Beef Stew Beef Carbonnade Recipe

Rebecca
After trying out this drunken slow cooker beef stew 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.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course lunch
Calories 320 kcal

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.
Keyword Drunken Slow Cooker Beef Stew Beef Carbonnade Recipe