Beef Carbonnade

By kimvess

A hot and savory pot of beef stew is a great antidote to a dark winter's evening. Serve with a green salad and multigrain rolls.

Ingredients

• 2 tablespoon(s) olive oil
• 4 pound(s) well-trimmed boneless beef chuck, cut into 1 1/2-inch chunks*
• 3 tablespoon(s) all-purpose flour
• Salt and pepper
• 1 can(s) (14 to 14 1/2 ounces) beef broth
• 2 large (12 ounces each) onions, cut in half and thinly sliced
• 1 clove(s) garlic, crushed with side of chef's knife
• 1 bottle(s) (12 ounces) dark beer
• 1/2 teaspoon(s) dried thyme
• 1 bag(s) (16 ounces) medium egg noodles
• 1/2 cup(s) loosely packed fresh parsley leaves, chopped

Details

Servings 1
Cooking time 50mins
Adapted from goodhousekeeping.com

Preparation

Step 1

In 12-inch skillet, heat oil on medium-high until very hot. In large bowl, combine beef chunks, flour, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground 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 1 minute, stirring.

Meanwhile, in 6- to 6 1/2-quart 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 as manufacturer directs on low setting 8 hours.

About 20 minutes before beef mixture is done, prepare egg noodles as label directs.

To serve, 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. Makes about 10 cups.