Hearty Slow Cooker Carbonnade
medium to large (3 1/2 to 5 quart) slow cooker
1 tbsp oil
4 oz. chunk of bacon or salt pork belly, cut into 1/4-inch (0.5 cm) dice
2 pounds stewing beef, cut into 1-inch(2.5 cm) cubes, and patted dry
4 onions, thinly sliced
1 tbsp granulated sugar
4 cloves garlic, minced
3 tspn dried thyme
1 bay leaf
1 tspn salt
1 tspn cracked black peppercorns
1/4 cup all-purpose flour
2 cups flat beer
- In a skillet, heat oil over medium-high heat. Add bacon and cook until crisp. Using a slotted spoon, transfer to paper towel to drain. Set aside.
- Add beef to skillet, in batches, and brown, about 4 minutes per batch. Using a slotted spoon, transfer to slow cooker.
- Reduce heat to medium. Add the onions to pan and cook, stirring, until softened, about 3 minutes. Add sugar and continue to cook and stir until onions begin to caramelize, about 10 minutes. Add garlic, thyme, bay leaf, salt, and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add reserved bacon and beer and cook, stirring and scraping up brown bits from bottom of pan, until slightly thickened, about 2 minutes.
- Pour mixture over beef (in the slow cooker). Cover and cook on low for 8 hours or on high for 4 hours, until meat is tender. Discard bay leaf. Serve immediately.
Recipe courtesy of The 150 Best Slow Cooker Recipes by Judith Finlayson