Thursday, December 19, 2013

Crockpot Beef Carbonnade

I was visiting a dear friend one day and she had her crockpot going and what was inside smelled absolutely delicious, I had to have the recipe.  I am not a big fan of crockpot food.  I love the idea, but very rarely do I love the results.  This recipe actually works and is definite keeper.  The recipe I'm posting today is my friend's, but I did tweak it a little for our family's particular tastes.

Beef Carbonnade Over Noodles

2 lbs lean beef stew meat cut into bite sized pieces (I did not use lean stew meat, but some nicely marbled chuck)
2 T flour 
¼ t salt
1/8 t pepper
2 T olive oil
14 oz. can beef broth
2 large onions, halved and sliced thins (I used only one red onion and that was plenty for my family)
1 clove garlic, crushed
12 oz dark beer
12 oz. egg noodles, cook and drain
Fresh parsley leaves, chopped (I forgot the parsley)

Toss well in bowl: beef, flour, salt/pepper.   Heat 1 T oil in  skillet on medium high.  Brown ½ beef  on medium high ½.  Remove and repeat with other ½ beef.  Remove beef and add 1 can broth to skillet.  Boil 1 minute.   In crockpot, stir sliced onions, garlic, and beer.  Top with beef and broth.  Cover and cook on low 8 hours.  Serve over noodles and top with parlsey.  

I love mushrooms but some of the kids don't, so I sautéed 16 oz of fresh sliced mushrooms in butter and some of the cooking liquid from the beef, and added those to individual plates.

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