This slow cooker beef stew is made with Belgian beer and served over buttery egg noodles or mashed potatoes! The ultimate comfort food!
Perfect for a chilly night, this slow cooker beef stew is actually a crockpot version of a Belgian classic, beef carbonnade! All the flavors, a fraction of the work, and the result is an incredibly tender beef stew with a silky sauce that will have you coming back for more!
For my last post of the year, I wanted to go out with a bang, and this is a recipe I’ve been super excited to share with you guys for a while now. Beef carbonnade.
Have you heard of it? It’s a Belgian stew, traditionally NOT cooked in a slow cooker, but rather slow simmered for hours on the stovetop.
It’s full of a myriad of flavors… savory, sweet, a touch sour, and the texture is so silky and tender.
I love to serve this beef carbonnade with egg noodles or some mashed potatoes, to really up the comfort food factor. But I heard that in Belgium it’s also served with fries… how awesome is that?!
TIPS AND TRICKS FOR THIS SLOW COOKER BEEF STEW:
- Brown your beef. I know it’s an extra step, and probably another pan to wash… but it’s SO worth it. I’ve made it without browning the beef before, and it’s still good, but the version with the browned beef is amazing! If you have a slow cooker with a cast aluminum insert (I’ll link to mine at the end of this post), go ahead and brown the beef right in that insert, so you don’t lose any flavor from those browned bits, PLUS, no extra pan to wash!
- Use the beef base if you can. It adds such an amazing extra boost of flavor!
- This recipe makes a lot, and the leftovers are even more amazing, so definitely save what you don’t eat the first night!
This version of beef carbonnade uses some shortcuts, in that even though the beef is browned, the onions aren’t caramelized.
Of course that would add some incredible flavor, so if you feel like it, go right ahead!
But the onions cook all day in the slow cooker, so they get plenty tender this way, and it saves you a good 40 minutes of cooking time.
OTHER SLOW COOKER FAVORITES:
- Slow Cooker Cheesy Ham Chowder
- Slow Cooker Shredded Italian Beef
- Slow Cooker White Chicken Chili
- Slow Cooker Zuppa Toscana
The next time you’re in the mood for a stunning comfort food meal, try this Drunken Slow Cooker Beef Stew (Beef Carbonnade)!
HELPFUL TOOLS:
- Slow Cooker with Aluminum Insert – this is an awesome slow cooker that lets you actually brown the beef right in the unit! No extra pot to wash!!
- Beef Base – you’ll be amazed at how much flavor this adds to the dish… and it’s great for making beef stock when you don’t have any on hand!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 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
Instructions
- 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.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Liz says
This recipe is absolutely amazing. It is my go to chuck roast recipe and it’s so easy. I’ve made it with all different beers (whatever we happen to have) and it never disappoints. Both my 3 and 6 year old eat it and there is never much left over because EVERYONE is having seconds. Great recipe!!!
Lexie says
This is so yummy! I made it with Budweiser bc that’s what we had and it turned out perfect. Hope this is helpful to anyone wondering if lighter beer will work.
The meat was so tender and delicious
Alyson says
I’m excited to try this! Has anyone browned the beef the night before throwing everything into the crockpot? Just trying to make my morning before work a little easier and was curious if this would work. Thank you!
Liz says
I wondered this too! Even though it’s easy and straightforward getting the beef cut seasoned and browned is a lot of prep in the morning so I was wondering if I could do that part the night before and then just throw it all in the next morning.
Brittany C. says
Made this tonight! Didn’t have brown ale I thought I did I used a Sam Adams golden ale. The flavors in this dish are out of this world. Followed the instructions to the T. My picky 3 year old even ate it! Will definitely be doing this one again!
Silas Childress says
Very good. Will make this one again.
Stacy says
Made tonight. Used Modelo Dark beer. Added seared carrots and mushrooms at the very end.
Toni says
This recipe sounds delicious! I’m not a beer drinker – can you tell me exactly what brand of beer to use?
Thanks
The Chunky Chef says
I usually use Newcastle Brown Ale for this recipe 🙂
Kim says
I’m partial to Samuel Smith’s Nut Brown Ale when I can find it. It’s my favorite beer to cook with. I use it in chili too.
Erica Gordon says
We loved it! It was something very different than your typical stew. From the brightness of Dijon and the earthiness from the beer and thyme. Such a successful dish!
Danielle says
I wonder if you could cook it on HIGH for 4 hours instead of 8 hours to save some time? I don’t want to eat at 10PM tonight, lol!
The Chunky Chef says
I’ve found beef recipes like this tend to do better when cooked on low vs high, but if you give it a try, I’d love to know how it turns out for you 🙂
Debi says
My suggestion for beer sub is chicken broth. Any recipe calling for beef broth, I do 1/2 chicken & 1/2 beef broth. I think it adds a nice flavour.
Pam says
My husband LOVES this stew! So flavorful and filling he says I need to make it again, and again, and AGAIN! Thanks for sharing it!
Karen says
Belgian. Belgian. Belgium is a country and a noun. Belgian is the adjective.
The Chunky Chef says
You’re correct, there were obviously a couple of typos… we’re all human and a little kindness goes a long way 🙂
Diana says
Lol leave it to a Karen to be so condescending! We know what you meant! This dish is so good, you can call the beer whatever you want!
Deborah Delacruz says
Amen 🙏 Delish recipe we love it!
Dave says
Awesome recipe, Too funny that “Karen” wanted to get you into a cat/recipe fight.
Maybe she should enter spelling bee’s in lieu of cooking
deb says
what if you dont use the beer what should you use
The Chunky Chef says
Use an equal amount of additional beef broth/stock.
Jessica L Blake says
Delicious! I did make a couple of changes. I added more beef broth (because I like to dip my garlic side bread in it), a splash of red wine vinegar, and cooked my egg noodles right in the crock pot. The only thing I wish I would have done is shaved some carrots into it. But very good – make it your own!
Michelle Narvel says
I have made this three times now and my family loves it more every time!
Ang says
Have you ever used hamburger meat?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if any changes would need to be made. If you try it, I’d love to know how it turns out!
Jasmine says
This was absolutely amazing! I cooked it in my Instant Pot. I first set it to saute on high to caramelize the onions, then I browned some baby Bella mushrooms, & then added in the garlic to brown for a minute. I then pushed all that to the side & added the stew meat to sear it. Once all that was cooked, I poured in the broth, made sure to deglaze the bottom of the cooker pan with it, then added the remaining ingredients. I used the pressure cooker setting on high for 35 mins. It cooked perfectly!! There was some extra juice, so I stirred in about another 1 & 1/2 – 2 tbsp of flour, threw in the egg noodles & then pressure cooked it on low for 10 extra mins. The flour thickened it up to the perfect gravy consistency & the noodles absorbed all the flavor & soaked up some extra juices. It came out beautifully!! Definitely making this again! It was a huge hit with the family & me!
Joy says
What is “beef base”?
The Chunky Chef says
I linked to it in the post itself, but it looks like amazon had deleted that product. This is what you’re looking for. Most larger grocery stores sell it, or you can get a decent deal on Amazon 🙂
Joanie Hartman says
Love cooking and sharing. Appreciate your outlook. Disabled use crackpot slot. Thank you
Bev says
I don’t know how anyone could call this tasteless unless they didn’t follow the directions. It was delicious and the seasonings rendered fantastic flavor. My husband and I loved it! Added a cornstarch slurry at the end to thicken the gravy.