Beef in Oxo in the Slow Cooker

This Slow Cooker Beef and Beer Stew is rich, delicious and super comforting. Inspired by the Belgian stew Carbonnade and simplified to make in your slow cooker.

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I used to work around the corner from an absolutely tiny Belgian restaurant. It was housed in a dark former pub with incredibly low ceilings and served an astounding selection of Belgian beers.

The food menu wasn't as extensive but no one cared because they served the most delicious beef Carbonnade. Even as I am typing this my mouth is watering!

The great news is that Carbonnade a la Flamande, to give it its proper name, is actually really easy to make at home.

It usually cooks for several hours to allow the beef to become tender and is therefore perfect for the slow cooker treatment!

Beef and Beer Stew Ingredients

• Braising steak or brisket
• Onions and garlic
• Celery (just using it for flavoring the jus)
• Carrots – these are optional
• Bacon (lardons)
• Dark brown sugar, mustard and red wine vinegar
• Beer or dark beer, ideally a Belgian beer such as Leffe Brune)

How to make Slow Cooker Beef Carbonnade

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Season the beef liberally with salt and pepper. Heat the oil in a large skillet and brown the beef, in batches, for 3-4 minutes over high heat.

Transfer the meat to a bowl and add a splash of beer to deglaze the pan. Scrape any browned crispy bits loose and add the pan juices to the beef.

Put the onions, garlic, celery, carrots, lardons, salt, sugar, mustard, tomato paste and red wine vinegar to your slow cooker.

Add the browned beef and any juices and top with the beer. Cover and cook for 8 hours on LOW or 6 hours on the HIGH setting.

Discard the celery and bay leaves. Check the seasoning and add salt and pepper as needed.

Serve with fries or over roast potatoes or mash with crusty bread on the side and Belgian beer of course!

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• ▢ 2 lbs (900g) braising steak or brisket, cubed
• ▢ salt and pepper , to season the beef
• ▢ 2 tbsp vegetable oil
• ▢ 6 shallots , diced
• ▢ 3 garlic cloves , sliced
• ▢ 2 celery sticks
• ▢ 3 carrots , sliced
• ▢ 1 cup (145g) bacon lardons
• ▢ 2 tbsp red wine vinegar
• ▢ 2 bay leaves
• ▢ 1 tsp salt
• ▢ 1 tbsp brown sugar
• ▢ 2 beef stock cubes , crumbled
• ▢ 1 tbsp whole Dijon mustard
• ▢ 2 tsp tomato paste
• ▢ ¾ cup (180ml) Belgian beer such as Leffe Brune
• ▢ fresh thyme leaves to garnish

• Season the beef liberally with salt and pepper. Heat the oil in a large skillet and brown the beef, in batches, for 3-4 minutes over high heat.

• Transfer the meat to a bowl and add a splash of beer to deglaze the pan. Scrape any browned crispy bits loose and add the pan juices to the beef.

• Put the onions, garlic, celery, carrots, bacon, salt, sugar, bay leaves, mustard, tomato paste and red wine vinegar to your slow cooker.

• Add the browned beef and any juices and top with the beer. Cover and cook for 8 hours on LOW or 6 hours on the HIGH setting.

• Discard the celery and bay leaves.Check the seasoning and add salt and pepper as needed. Sprinkle with the thyme.

• Serve with fries or over mash or boiled potatoes with crusty bread on the side and Belgian beer of course!

Calories: 656 kcal | Carbohydrates: 15 g | Protein: 41 g | Fat: 46 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 20 g | Trans Fat: 3 g | Cholesterol: 161 mg | Sodium: 1334 mg | Potassium: 1001 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 7786 IU | Vitamin C: 8 mg | Calcium: 89 mg | Iron: 5 mg

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Source: https://www.supergoldenbakes.com/slow-cooker-beef-carbonnade/

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