Slow-Cooked Beef Carbonnade
This rich, hearty beef carbonnade gets its depth of flavor from beer, making it a perfect stew to enjoy over noodles or with crusty bread.
Equipment
- 4-quart slow cooker
- Mixing spoon
- sharp knife
Ingredients
- 1 pound beef top round steak cut into 1-inch pieces
- 3 tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 2 onions chopped
- 4 cloves garlic chopped
- 1 cup beer
- 1 tsp dried thyme
- 3 carrots sliced
- 3 cups beef stock
- ⅓ cup dried potato flakes
- 1½ cups egg noodles
Instructions
- Cut the beef into 1-inch pieces and toss with flour, salt, and pepper.
- Heat olive oil and butter in a large saucepan.
- Brown the beef in batches, about 5–6 minutes per batch.
- Once browned, remove the beef and set aside.
- In the same pan, cook the chopped onions and garlic in the drippings for about 3 minutes, stirring to scrape up the browned bits from the bottom of the pan.
- Transfer the onion mixture to a 4-quart slow cooker.
- Add the beef, beer, thyme, carrots, and beef stock.
- Cover and cook on low for 8–9 hours, or until the beef is tender and the vegetables are cooked through.
- Stir in the dried potato flakes and egg noodles.
- Turn the heat to high and cook for 10–12 minutes, or until the noodles are tender and the stew has thickened.
- Stir well and serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
Serve over egg noodles or with crusty bread to soak up the rich stew.
Wine Advice:
Pair with a hearty Belgian-style beer or a rich red wine like Cabernet Sauvignon to complement the flavors.
Nutritional Information
Calories: 480 kcal | Carbohydrates: 40 g | Protein: 35 g | Fat: 20 g | Fiber: 5 g | Sugar: 6 g | Salt: 1.3 mg
