Slow Cooker Beef Carbonnade Stew
A rich and hearty Belgian-style beef stew slow-cooked with caramelized onions, dark beer, and aromatic herbs, perfect for cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 1.5-inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons unsalted butter
4 large yellow onions, thinly sliced
3 cloves garlic, minced
2 tablespoons brown sugar
2 cups Belgian-style dark beer
1 cup beef broth
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
2 sprigs fresh thyme
2 bay leaves
1 tablespoon vegetable oil
Instructions
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with flour, salt, and black pepper until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, reduce heat to medium and add the butter. Once melted, add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 15 minutes.
Add the minced garlic and brown sugar to the onions and cook for an additional 2 minutes, stirring frequently.
Transfer the caramelized onions and garlic mixture to the slow cooker over the beef.
Pour the dark beer, beef broth, and apple cider vinegar into the slow cooker. Stir in the Dijon mustard.
Add the fresh thyme sprigs and bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is very tender.
Remove the thyme sprigs and bay leaves before serving. Taste and adjust seasoning with additional salt and pepper if needed.