SLOW COOKER |
PRESSURE COOKER
Carbonnade is a Flemish beef stew that gets its flavor from the use of Belgian abbey-style ale. It is deeply satisfying and perfect for a cool winter’s night. I like to serve it over egg noodles, but give mashed potatoes a try, too.
Prep Time:
15 minutes
Cook Time:
5 hours on High or 8 to 10 hours on Low
Serves:
8 to 10
1 tablespoon unsalted butter
1 tablespoon olive oil
3 pounds venison stew meat
1 large onion, diced
1 tablespoon minced garlic
2 cups beef broth, divided
2 cups Belgian abbey-style ale
2 tablespoons apple cider vinegar
1½ tablespoons Dijon mustard
1 tablespoon packed brown sugar
1 teaspoon dried tarragon
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 bay leaf
12 ounces extra-wide egg noodles
1.
In a large skillet over high heat, melt the butter with the oil. Add half the venison and sear until browned on all sides, about 3 minutes. Transfer the seared meat to a 6- to 8-quart slow cooker, then repeat with the remaining venison.
2.
Add the onion, garlic, 1¾ cups broth, the ale, vinegar, mustard, sugar, tarragon, salt, pepper, and bay leaf; stir to combine.
3.
Cover and cook on High for 5 hours or on Low for 8 to 10 hours.
4.
Thirty minutes before the stew is finished cooking, bring a large pot of water to a boil and cook the egg noodles according to the package directions. Drain.
5.
Remove the bay leaf. Serve the beef stew over the egg noodles.
Pressure Cooker Variation:
Select Sauté and sear the venison in the butter and olive oil as directed in step 1. Add all the other ingredients except the noodles, lock the lid, and close the steam valve. Select Manual and set the time for 3
5 minutes on High Pressure. Naturally release the steam for 1
5 to 2
0 minutes, then quick release any remaining steam. Prepare the noodles as in step
4 during the natural relea
se time.