Slow cooker recipes

Beef carbonnade

Warm up with this rich beer-based stew.
8H 30M

This classic Belgian beef stew is known for tender beef cooked in a rich beer-based sauce. We’ve used Belgian style dark beer for a hearty flavour.

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Place flour in a large bowl; season.


Heat 2 tablespoons of the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat beef in flour; shake off excess (reserve excess flour). Cook beef, in batches, turning, for 5 minutes, or until well browned. Remove from cooker.


Reduce cooker to sauté (MEDIUM) setting. Heat remaining oil in cooker; cook bacon, stirring, for 5 minutes until browned. Add onion, garlic and caraway seeds; cook, stirring, for 5 minutes or until onion softens. Sprinkle with reserved excess flour; cook, stirring, for 3 minutes. Gradually stir in beer, then stock, paste, sugar and vinegar; bring to the boil. Add thyme and tarragon.


Return beef to cooker. Cook, covered, on low, for 8 hours. Discard thyme and tarragon; season to taste.


Serve beef stew topped with extra thyme and tarragon.

Serve with garlic bagels or, if you prefer, mashed potato and garlic beans or chilli-garlic broccolini or grilled crusty bread to mop up the juices..

This classic Belgian dish is known for its rich, sweet sour flavour, relying heavily on the deep, dark Belgian-style beer.

Refrigerate beef carbonnade in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then and reheat in a microwave.


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