Slow Cooker Beef Carbonnade

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READY IN: 8hrs 30mins
SERVES: 10
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In 12-inch skillet, heat oil on medium-high until very hot.
  • In large bowl, combine beef chunks, flour, 1/2 t salt, and 1/4 t freshly ground black pepper; toss to coat beef evenly.
  • Add beef chunks to skillet in 3 batches, and cook 5-6 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 for 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.
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