DRUNKEN SLOW COOKER BEEF STEW

DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE) | Healthy Dinner, easy Dinner, Dinner recipes, week night Dinner, Dinner ideas, chicken Dinner, Dinner fortwo, quick Dinner, family Dinner, Dinner casseroles, cheap Dinner, #Dinnersoup, #Dinnerroom, #Dinnereasyrecipes, #Dinnercrockpot, #Dinnereasyrecipes, #Dinnerprimerib, #Dinnerglutenfree, #Dinneriasyrecipes, #Dinnercrockpot, #Dinnerglutenfree, #Dinnerfamilies, #Dinnermeals, #Dinnerlowcarb, #winterDinner, #Dinnercheese, #Dinnerhealthy#Dinnerfamilies,

DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)

Oh. My. Gosh.
This was AMAZING! I only had a Yuengling beer on hand and by George, it turned out fantastic!
I also used my cast iron for browning the meat which i think added tons of flavor.
I had guests over last night and they all had seconds and asked to take home leftovers! Next time I’m going to add carrots and potatoes. This will be a staple in our house thank you!!!!

INGREDIENTS

• 1/2 tsp black pepper
• 2-3 Tbsp all-purpose flour
• 1 3/4 cup beef broth
• 2 bay leaves
• 2 Tbsp all-purpose flour + 3-4 Tbsp beef broth
• 12 oz extra wide egg noodles
• minced fresh parsley, for garnish
• 2 large yellow onions, sliced in half, then sliced into thin strips
• 3 cloves garlic, minced
• 1 1/2 Tbsp beef base
• 12 oz dark beer (brown ale is best)
• 1 Tbsp whole grain dijon mustard
• 2 Tbsp olive oil
• 3-4 lbs boneless beef chuck roast (I usually use the English cut that's flat), cut into 1-2" pieces
• 1/2 tsp kosher salt
• 4 sprigs fresh thyme (can substitute with 1/2 tsp dried thyme)

INSTRUCTIONS

1. Frist 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.
2. 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.
3. Then  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.
4. 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.  
5. Then 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.
6. 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.
7. Enjoy It

Recipes adapted from : chezbonnefemme.com