Drunken Slow Cooker Beef Stew (Beef Carbonnade)

Drunken Slow Cooker Beef Stew (Beef Carbonnade)

1/2 tsp black pepper
2-3 Tbsp all-purpose flour
1/2 tsp kosher salt
2 Tbsp olive oil
3-4 lbs boneless beef chuck roast (I usually use the English cut that's flat), cut into 1-2" pieces

  • First step is Season beef pieces with salt and pepper, then dredge in flour. Heat a large skillet (cast iron works super well here - or heat your cast aluminum slow cooker insert if you have one) over MED HIGH heat with olive oil. Shake off excess flour and brown beef in batches (don't overcrowd the pan) for several minutes, until you get a golden brown crust on all sides. Remove beef to plate, and continue with all batches.
  • And then, When all beef is browned, add beef broth to skillet and use a wooden spoon to gently loosen the browned bits from the bottom of the skillet.
  • And then, visit for full instruction : https://www.thechunkychef.com/drunken-slow-cooker-beef-stew-beef-carbonnade/

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