Drunk Beef Stew 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

DRUNK BEEF STEW



Drunk Beef Stew image

Make and share this Drunk Beef Stew recipe from Food.com.

Provided by fshpiler

Categories     Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs beef stew meat, cut into byte-size pieces
1/2 cup flour, seasoned with
salt and pepper
2 -3 tablespoons cooking oil
1 large onion, diced
12 ounces dark beer
2 cups beef broth
28 ounces diced tomatoes
2 medium carrots, cut into 1/2-inch pieces
5 medium potatoes, cut into 1/2-inch pieces
1 cup frozen green pea

Steps:

  • Toss meat with seasoned flour to coat all sides.
  • Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat. Work in small batches so that the meat is not crowded and browns well on all sides.
  • Remove meat and cook onion briefly in pan.
  • Add browned meat, beer, stock and tomatoes and cover pot with a heavy lid. Simmer over low heat one hour.
  • Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for another hour (or more - the longer - the better) until meat is very tender and the stew is a dark rich color.
  • Add peas during the last ten minutes of cooking.

Nutrition Facts : Calories 1256, Fat 66.4, SaturatedFat 24.3, Cholesterol 236.4, Sodium 944.6, Carbohydrate 85.6, Fiber 11.9, Sugar 14.4, Protein 72.7

DRUNKEN WINTER STEW



Drunken Winter Stew image

An interesting combination I threw together one cold day after work. I enjoyed it so much I've made it a regular.

Provided by Robin Oswald

Categories     Soups, Stews and Chili Recipes     Stews

Time 45m

Yield 4

Number Of Ingredients 10

3 potatoes, peeled and cubed
¼ cup chopped onion
½ medium head cabbage, sliced
1 (15 ounce) can kidney beans, drained and rinsed
3 cups water
1 (12 fluid ounce) can beer
1 tablespoon prepared Dijon-style mustard
¼ tablespoon garlic powder
ground black pepper to taste
salt to taste

Steps:

  • Bring potatoes, onions, and water to a boil, lower heat to simmer.
  • Add cabbage and mustard. Slowly add about 1/2 the beer (it will foam up a bit). Cover loosely. Let simmer 15 minutes, stirring occasionally.
  • Add the beans, spices, and more/all of the beer to taste. Remove lid, let simmer another 10 minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 55.9 g, Fat 0.7 g, Fiber 13 g, Protein 10.9 g, SaturatedFat 0.1 g, Sodium 354 mg, Sugar 5.4 g

DRUNKEN IRISH STEW



Drunken Irish Stew image

Make and share this Drunken Irish Stew recipe from Food.com.

Provided by CookingONTheSide

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
1 1/4 lbs stewing beef (cut into 1-inch pieces)
7 garlic cloves, crushed
1 cup dry red wine
1 cup Guinness stout
6 cups beef stock or 6 cups broth
3 tablespoons tomato paste
1 1/2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 tablespoon dried thyme
4 bay leaves
2 tablespoons butter
1 lb russet potato (cut into 1/2 inch pieces)
1 lb baby red potato (cut into 1/2 inch pieces)
4 stalks celery, chopped
2 cups carrots, peeled (cut into 1/2 pieces)
1 large white onions or 1 large yellow onion, roughly chopped
1 tablespoon cornstarch, plus 1 T water
salt, to taste
pepper, to taste

Steps:

  • Heat olive oil in large heavy pot over medium high heat.
  • Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
  • Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
  • Stir to combine and bring mixture to a boil.
  • Once boiling, reduce heat to low.
  • Cover and simmer for 1 hour.
  • Stir occasionally.
  • Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
  • Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
  • Set aside until stew has simmered for 1 hour.
  • Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
  • After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
  • Slowly add to the stew, stirring for about 1 minute until thickened.
  • Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
  • Serve with a nice crusty bread and enjoy!

Nutrition Facts : Calories 474.6, Fat 10.1, SaturatedFat 3.9, Cholesterol 53, Sodium 902.8, Carbohydrate 45.3, Fiber 4.5, Sugar 7.3, Protein 22.6

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