- October 28, 2011 - 10:59 AM
Note: This makes use of a slow cooker. If you prefer not to use beer, additional beef broth or water could be substituted. From "Comfort Food!" by the editors of Good Housekeeping magazine.
2 tbsp. olive oil
4 lb. well-trimmed boneless beef chuck, cut into 11/2-in. chunks
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. black pepper
13/4 c. beef broth
2 large onions (12 oz. each), each cut in half and thinly sliced
1 garlic clove, crushed
12 oz. dark beer (see Note)
1/2 tsp. dried thyme
1 (16 oz.) pkg. medium egg noodles
1/2 c. loosely packed fresh parsley leaves, chopped
In 12-inch skillet, heat oil over medium-high until very hot. In large bowl, combine beef chunks, flour, salt and pepper; toss to coat beef evenly. Add beef chunks to skillet in three 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 bring to boiling over high heat, stirring to loosen any browned bits on pan. Boil 1 minute, stirring.
Meanwhile, in 6 to 61/2 quart 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 on Low for 8 hours.
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. To serve, divide noodles evenly among serving bowls; spoon beef mixture and sauce over noodles, then sprinkle with chopped parsley.
© 2016 Star Tribune