Drunken Slow Cooker Beef Stew Recipe
This Drunken Slow Cooker Beef Stew is a rich and hearty dish perfect for cozy meals. Tender chunks of beef chuck roast are browned and slow-cooked with onions, garlic, dark beer, and aromatic herbs, resulting in a deeply flavorful stew. Thickened with flour and served over wide egg noodles, this comforting dish is enhanced by a splash of Dijon mustard and garnished with fresh parsley for a delightful finish.
- Prep Time: 25 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 55 minutes
- Yield: 8 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Beef and Seasonings
- 2 Tbsp olive oil
- 3–4 lbs boneless beef chuck roast, cut into 1–2” pieces
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2–3 Tbsp all-purpose flour
Stew Base
- 1 3/4 cup beef broth
- 2 large yellow onions, sliced in half then thinly sliced
- 3 cloves garlic, minced
- 1 1/2 Tbsp beef base
- 12 oz dark beer (brown ale preferred)
- 1 Tbsp whole grain Dijon mustard
- 4 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 2 bay leaves
Finishing Touches
- 2 Tbsp all-purpose flour
- 3–4 Tbsp beef broth
- 12 oz extra wide egg noodles
- Minced fresh parsley, for garnish
Instructions
- Prepare and Brown Beef: Season the beef pieces with salt and pepper, then dredge in flour. Heat olive oil in a large skillet over medium-high heat. Shake off excess flour from beef pieces and brown in batches without overcrowding until golden brown on all sides. Remove browned beef to a plate.
- Deglaze Skillet: Add beef broth to the skillet and use a wooden spoon to gently scrape up browned bits stuck to the pan, incorporating all the rich flavors into the broth.
- Assemble in Slow Cooker: Place sliced onions, minced garlic, beef base, dark beer, and mustard into the bottom of a 6-quart slow cooker. Stir to combine, then pour in the deglazed beef broth. Add the browned beef pieces, fresh thyme sprigs, and bay leaves on top.
- Slow Cook the Stew: Cover and cook on LOW heat for 8 hours, allowing the beef to become tender and flavors to meld beautifully.
- Thicken Stew: About 20-30 minutes before serving, bring a large pot of water to a boil for the noodles. Mix 2 tablespoons flour with 3-4 tablespoons of beef broth until smooth. Stir this mixture into the stew in the slow cooker, increase heat to HIGH, and cook uncovered for 10-15 minutes to thicken.
- Cook Egg Noodles: Add egg noodles to the boiling water and cook according to package directions. Drain and toss with a little olive oil or butter to prevent sticking, then stir in minced parsley.
- Serve: Plate egg noodles and ladle the beef stew on top. Garnish with additional minced fresh parsley. Alternatively, mix the noodles directly into the stew before serving for a hearty combined dish.
Notes
- Use a cast iron skillet if available for best browning results.
- Brown ale is recommended for a richer flavor, but any dark beer can be substituted.
- Fresh thyme can be substituted with dried thyme if fresh is unavailable.
- To prevent noodles from sticking, toss them with olive oil or butter immediately after draining.
- For a thicker stew, adjust the flour and broth mixture as needed during the final cooking stage.
- This stew tastes even better the next day after flavors have fully melded.
Keywords: Beef stew, slow cooker stew, drunken beef stew, beef chuck roast, slow cooker recipes, hearty stew, dark beer beef stew, egg noodles
Find it online: https://platedandproud.com/drunken-slow-cooker-beef-stew-recipe/
