Drunken Slow Cooker Beef Stew (Beef Carbonnade)

thechunkychef.com

TeriB

2 Tbsp olive oil

3 to 4 lbs boneless beef chuck roast (I usually use the English cut that's flat), cut into 1 to 2" pieces

½ tsp kosher salt

½ tsp black pepper

2 to 3 Tbsp all-purpose flour

1 ¾ cup beef broth

2 large yellow onions, sliced in half, then sliced into thin strips

3 cloves garlic, minced

1 ½ Tbsp beef base

12 oz dark beer (brown ale is best)

1 Tbsp whole grain dijon mustard

4 sprigs fresh thyme (can substitute with ½ tsp dried thyme)

2 bay leaves

2 Tbsp all-purpose flour + 3 to 4 Tbsp beef broth

12 oz extra wide egg noodles

minced fresh parsley, for garnish

Directions at thechunkychef.com

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