Beef Carbonnade is just a fancy way of saying Beef and Beer Stew. I adapted this recipe from "The 150 Best Slow Cooker Recipes" by Judith Finlayson to make it gluten-free. Beef Carbonnade is similar to Beef Burgundy, which is another one of my favourite meals to make in the slow cooker. The beer or wine makes the beef so tender and adds flavour to the meat and sauce. I serve both dishes over mashed potatoes or sweet potatoes with a steamed vegetable like broccoli, spinach or swiss chard. We also like a salad served with the cooked items to add some freshness. I made a carrot and apple salad to use some garden carrots. This is a hearty meal for the cooler days and darker nights that are coming soon!
Ingredients
4-5 slices of bacon, diced
2 lbs stewing beef, cut into 1-inch (2.5-cm) cubes
4 medium onions, thinly sliced
4 cloves garlic, minced
2 tsp dried thyme leaves
1 tsp celery seeds
1 bay leaf
1 tsp salt
1 tsp cracked black peppercorns
1 tbsp brown sugar
2 tbsp brown rice flour and 2 tbsp potato starch
2 generous cups gluten-free beer
dash of crushed red pepper flakes (optional)
Directions
1. I cook the bacon in some water to start off, to keep it from burning. In a skillet, heat bacon and water over medium-high heat. Cook the bacon until crisp. Remove with a slotted spoon and drain on a paper towel. Set aside. Drain off all but 1 tbsp fat in pan.
2. Over medium-high heat, brown meat in batches. Using a slotted spoon, transfer to a slow cooker.
3. Reduce the heat to medium. Add onions to the skillet and cook until soft. Add garlic, thyme, celery seeds, bay leaf and pepper and cook for 1 minute. Sprinkle sugar over mixture and stir well. Add flour and starch and cook, stirring, for 1 minute. Add bacon and beer and cook until mixture thickens.
4. Pour mixture over beef. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until meat is tender. Discard bay leaf. Add a dash of crushed red pepper flakes to the sauce if you prefer some spice. Serve immediately.
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