A hot and savory pot of beef stew is a great antidote to a dark winter’s evening. Serve with a green salad and multigrain rolls.
well-trimmed boneless beef chuck
salt and pepper
can beef broth
bottle dark beer
bag medium egg noodles
loosely packed fresh parsley leaves
- In 12-inch skillet, heat oil on medium-high until very hot. In large bowl, combine beef chunks, flour, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; toss to coat beef evenly. Add beef chunks to skillet in 3 batches, and cook 5 to 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 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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