Best Slow Cooker Beef Carbonnade With Potatoes Recipes

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DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)



Drunken Slow Cooker Beef Stew (Beef Carbonnade) image

This slow cooker beef stew is made with Belgian beer and served over buttery egg noodles or mashed potatoes! The ultimate comfort food!

Provided by The Chunky Chef

Categories     Entree     Main Course

Time 8h20m

Number Of Ingredients 16

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
1/2 tsp black pepper
2-3 Tbsp all-purpose flour
1 3/4 cup beef broth
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
4 sprigs fresh thyme ((can substitute with 1/2 tsp dried thyme))
2 bay leaves
2 Tbsp all-purpose flour + 3-4 Tbsp beef broth
12 oz extra wide egg noodles
minced fresh parsley, for garnish

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 370 kcal, Carbohydrate 26 g, Protein 27 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW COOKER BEEF CARBONNADE



Slow Cooker Beef Carbonnade image

A delicious slow cooker meal. If the beef is not well trimmed when you buy it, purchase 5 pounds and cut away the excess fat yourself in order to yield 4 pounds of solid meat.

Provided by CookingONTheSide

Categories     Roast Beef

Time 8h30m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
4 lbs boneless beef chuck, well-trimmed and cut into 1 1/2-inch chunks
3 tablespoons all-purpose flour
salt
pepper
1 3/4 cups beef broth
2 large onions, cut in half and thinly sliced
1 garlic clove, crushed with side of chef's knife
1 (12 ounce) bottle dark beer
1/2 teaspoon dried thyme
1 (16 ounce) bag medium egg noodles
1/2 cup fresh parsley leaves, chopped and loosely packed

Steps:

  • In 12-inch skillet, heat oil on medium-high until very hot.
  • In large bowl, combine beef chunks, flour, 1/2 t salt, and 1/4 t freshly ground black pepper; toss to coat beef evenly.
  • Add beef chunks to skillet in 3 batches, and cook 5-6 minutes per batch or until well browned on all sides, stirring occasionally and adding more oil if necessary.
  • With slotted spoon, transfer beef to medium bowl once it is browned.
  • After all beef is browned, add broth to skillet and heat to boiling on high, stirring to loosen any browned bits.
  • Boil 1 minute, stirring.
  • Meanwhile, in 6 to 6 1/2 quart slow cooker bowl, stir together sliced onions, garlic, beer and thyme.
  • Top with browned beef, any juices in bowl, and broth mixture from skillet; do not stir.
  • Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
  • About 20 minutes before beef mixture is done, prepare egg noodles as label directs.
  • To serve, skim and discard any fat from cooking liquid.
  • Divide noodles evenly among serving bowls; spoon beef mixture and sauce over noodles, and sprinkle with chopped parsley.
  • Makes about 10 cups.

Nutrition Facts : Calories 518.1, Fat 18.9, SaturatedFat 6, Cholesterol 196.5, Sodium 226.3, Carbohydrate 17.8, Fiber 1.2, Sugar 1.5, Protein 63.1

BEEF CARBONNADE



Beef Carbonnade image

This is out of Weight Watchers "Best Eats" cook book. I haven't tried it but this sounds good for being low calorie, low fat.

Provided by Ck2plz

Categories     Meat

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb boneless bottom round steak, trimmed and cut into 1 inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium onions, sliced
1/2 cup reduced-sodium beef broth
3/4 lb baby yukon gold potato, halved
3 garlic cloves
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 bay leaves
1 (12 ounce) can beer
5 medium carrots, cut into 1-inch pieces
2 tablespoons all-purpose flour

Steps:

  • 1. Sprinkle beef with salt and pepper. Heat a large non stick skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 6 minutes.
  • 2. Transfer the beef to a 5-6 quart slow cooker. Add the onions to the skillet; reduce the heat to medium. Cook, stirring occasionally, until the onions are lightly browned, about 8 minutes. Add the broth; bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker. Add the potatoes, garlic, vinegar, brown sugar, mustard, thyme, and bay leaves. Pour 1/3 cup of the beer into a small bowl and refrigerate. Pour the remaining beer over the beef and vegetables. Press the potatoes into the liquid to cover. Top with an even layer of the carrots. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or low 8-10 hours on low.
  • 3. About 20 minutes before the cooking time is up, whisk the flour and reserved 1/3 cup of beer until smooth. Stir in about 1/4 hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes. Discard the bay leaves.

Nutrition Facts : Calories 286.6, Fat 9.1, SaturatedFat 3.5, Cholesterol 55.2, Sodium 307.8, Carbohydrate 28.6, Fiber 3.7, Sugar 7.5, Protein 18.6

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

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