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Drunken Slow Cooker Beef Stew (Beef Carbonnade)
  • 2 Tbsp olive oil
  • 3-4 lbs boneless beef chuck roast (I usually use the English cut that's flat), cut into 1-2" pieces
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2-3 Tbsp all-purpose flour
  • 1 3/4 cup beef broth
  • 2 large yellow onions, sliced in half, then sliced into thin strips
  • 3 cloves garlic, minced
  • 1 1/2 Tbsp beef base
  • 12 oz dark beer (brown ale is best)
  • 1 Tbsp whole grain dijon mustard
  • 4 sprigs fresh thyme (can substitute with 1/2 tsp dried thyme)
  • 2 bay leaves
  • 2 Tbsp all-purpose flour + 3-4 Tbsp beef broth
  • 12 oz extra wide egg noodles
  • minced fresh parsley, for garnish
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