Beef Carbonnade

By Nanatimesthree

Ingredients

• 2 tablespoons olive oil
• 4 pounds well trimmed boneless beef chuck
• 3 tablespoons flour
• salt and pepper
• 1 can (14 oz) beef broth
• 2 large onions (12 ounces each) thinly sliced
• 1 clove garlic crushed
• 1 bottle dark beer
• 1/2 teaspoon dried thyme
• 1 sixteen ounce bag of egg noodles
• 1/2 cup fresh parsley leaves (chopped)

Preparation

Step 1

In a 12-inch skillet, heat oil on medium-high until very hot. In large bowl, combine beef chunks, flour, 1/2 tsp. salt, and 1/4 tsp. black pepper; toss to coat beef evenly. Add beef chunks to skillet in 3 batches, and cook 5 to 6 minutes per batch or until well browned on all sides, stirring occasionally and adding more oil if necessary. With slotted spoon, transfer beef to medium bowl once it is browned.

After all beef is browned, add broth to skillet and heat to boiling on high, stirring to loosen any browned bits. Boil one minute, stirring.

Meanwhile in a slow cooker bowl, stir together sliced onions, garlic, beer, and thyme. Top with browned beef, any juices in bowl, and broth mixture from skillet; do not stir. Cover slow cooker with lid, and cook on low setting for 8 hours.

Skim and discard any fat from cooking liquid. Divide noodles evenly among serving bowls; spoon beef mixture and sauce over noodles, and sprinkle with chopped parsley.