Spring has definitely sprung and today would have been a great night to BBQ. However I had some stew meat to use up so I decided to pull out the good old reliable slow cooker perhaps one last time until the Fall and make a nice hearty beer infused Beef Carbonnade, Crockpot. It’s a Belgian dish and I choose this time to use a dark beer or more specifically Rickards Dark (an English style porter) because I had it on hand.
I initially found the flavour quite strong so I added in some beef broth to help mellow it a bit. And take the edge off it did….however the flavour of the dark ale was still present (and yummy by all accounts). We served it with a cheesy mashed potato.
- 2 tbsp oil
- 1/2 half a package bacon
- 2 lbs stewing beef
- 2 medium onions sliced thin
- 6 garlic cloves minced
- 2 tsp dried thyme leaves
- 1 tsp old bay seasoning or celery seeds if you have on hand
- 3 bay leaves
- 1 tsp seasoning salt
- 1 tsp pepper
- 1 tbsp sugar
- 1/4 cup flour
- 2 cups beer or beer/beef broth combo
- Season your stew meat with salt & pepper.
- In a sauce pan over medium-high heat add a glug of oil and then brown your beef stew in batches. Transfer to Slowcooker.
- Next add in your bacon and cook until crisp. Remove and drain on paper towel. Set aside. Once cool cut into 1 inch pieces and add to the slow cooker.
- In pan with remaining bacon fat add in your sliced onions. Cook until soft. Add garlic, thyme, old bay seasoning, bay leaves, another dash of salt & pepper and cook for 1 minute or so. Sprinkle sugar over mixture in pan and stir well. Add flour and cook for another minute (stir as you go). Finally add your beer/broth combo, increase your heat a little and cook until mixture thickens.
- Pour saucepan mixture over beef & bacon. I give it a little stir, cover and cook on low for about 5-6 hours or until meat is tender. Remove bay leaves and serve immediately.