A beef carbonnade is just a fancy name for the-yummiest-beef-stew-ever. It is chunks of beef, dredged in seasoned flour, browned, and then left to simmer in a dark beer broth for several hours. Unattended. Slow Cooker. Easy.
Traditionally it is served over egg noodles but this was a Sunday meal and I wasn’t going to take time to make them. I used brown rice instead and it was just fine. You could also use mashed potatoes with it — you just want something to soak up that broth. Add a crusty sourdough bread, a salad, and maybe a vanilla poached pear for dessert and you are good to go. Whether you are having a family dinner or trying to impress the new in-laws this carbonnade will take you there. Continue reading