Beef Carbonnade

from Good Housekeeping Comfort Food!

Ingredients:
2 T olive oil
4 lbs well-trimmed boneless beef chuck, cut into 1 1/2-inch chunks
3 T all-purpose flour
1/2 t salt
1/4 t ground black pepper
1 3/4 c beef broth
2 large onions (12 ounces each), each cut in half and thinly sliced
1 clove garlic, crushed with side of chef's knife
12 ounces dark beer
1/2 t dried thyme
1 package (16 oz) medium egg noodles
1/2 c loosely packed fresh parsley leaves, chopped

Directions:
1.  In 12-in skillet, heat oil over medium-high until very hot.  In large bowl, combine beef chunks, flour, salt, and pepper; toss to coat beef evently.  Add beef chunks to skillet in three batches, and cook 5-6 minutes per batch or until well browned on all sides, stirring occasionallya nd adding more oil if necessary.  With slotted spoon, transfer beef to medium bowl once it is browned.
2.  After all beef is browned, add broth to skillet and heat to boiling over high heat, stirring to loosen any browned bits.  Boil 1 minute stirring.
3.  Meanwhile, in 6-6 1/2-qt slow-cooker bowl, stir together onions, garlic, beer, and thyme.  Top with browned beef and any juices, plus broth mixture from skillet; do not stir.  Cover slow cooker with lid, and cook as manufacturer directs on low for 8 hours.
4.  About 20 minutes before beef mixture is done, prepare noodles as label directs.  Skim and discard any fat from cooking liquid in slow-cooker bowl.
5.  To serve, divide noodles evenly among serving bowls; spoon beef mixture and sauce over noodles, then sprinkle with chopped parsley.


(Our first time with this:  our roast was only about 3.5 lbs and I used one massive onion; we used Shiner Bock Black Lager, and I won't be adding parsley.  We'll see how this turns out!)