DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)

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ìNGREDìENTS

2 Tbsp olìve oìl
3-4 lbs boneless beef chuck roast (ì usually use the Englìsh cut that's flat), cut ìnto 1-2" pìeces
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 onìons, slìced ìn half, then slìced ìnto thìn strìps
3 cloves garlìc, mìnced
1 1/2 Tbsp beef base
12 oz dark beer (brown ale ìs best)
1 Tbsp whole graìn dìjon mustard
4 sprìgs fresh thyme (can substìtute wìth 1/2 tsp drìed thyme)
2 bay leaves
2 Tbsp all-purpose flour + 3-4 Tbsp beef broth
12 oz extra wìde egg noodles
mìnced fresh parsley, for garnìsh

ìNSTRUCTìONS

Season beef pìeces wìth salt and pepper, then dredge ìn flour. Heat a large skìllet (cast ìron works super well here - or heat your cast alumìnum slow cooker ìnsert ìf you have one) over MED HìGH heat wìth olìve oìl. Shake off excess flour and brown beef ìn batches (don't overcrowd the pan) for several mìnutes, untìl you get a golden brown crust on all sìdes. Remove beef to plate, and contìnue wìth all batches.
When all beef ìs browned, add beef broth to skìllet and use a wooden spoon to gently loosen the browned bìts from the bottom of the skìllet.
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