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Drunken Slow Cooker Beef Stew (Beef Carbonnade)
Sofia

Drunken Slow Cooker Beef Stew (Beef Carbonnade)

A rich and hearty Belgian-style beef stew made with tender chunks of beef, caramelized onions, and dark beer. Slow-cooked until melt-in-your-mouth tender with deep, comforting flavor.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Belgian, Comfort Food
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 2½ lbs beef chuck roast cut into 1½-inch cubes
  • Salt and black pepper to taste
  • 2 tablespoons flour optional, for searing
  • 2 tablespoons olive oil or butter
  • 2 large onions thinly sliced
  • 3 garlic cloves minced
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar or red wine vinegar
  • 1½ cups dark beer Belgian ale or stout
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Optional: chopped parsley for garnish

Method
 

  1. Sear the Beef (Optional but Recommended):
  2. Season beef with salt and pepper, then lightly dust with flour. In a hot skillet with oil or butter, sear beef in batches until browned. Transfer to the slow cooker.
  3. Caramelize the Onions:
  4. In the same skillet, add a bit more oil if needed. Cook onions over medium heat for 10–12 minutes until golden and soft. Add garlic and brown sugar; cook 1 more minute. Deglaze the pan with a splash of beer.
  5. Add Ingredients to Slow Cooker:
  6. Add caramelized onions, garlic, Dijon mustard, vinegar, beer, beef broth, thyme, and bay leaves to the slow cooker with the beef. Stir to combine.
  7. Slow Cook:
  8. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
  9. Finish & Serve:
  10. Discard bay leaves. Taste and adjust seasoning. Serve hot, garnished with parsley if desired.

Notes

  • Beer choice: Use a rich, malty beer like a Belgian Dubbel, brown ale, or stout. Avoid hoppy IPAs.
  • Thicker stew: Remove lid in last 30 minutes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
  • Serving ideas: Excellent over mashed potatoes, egg noodles, or crusty bread.
  • Storage: Keeps well refrigerated up to 4 days. Flavor deepens after a day.