Beef Carbonnade

2 tablespoons olive oil
4 pounds well-trimmed boneless beef chuck
(cut into 1-1/2 inch chunks)
3 tablespoon(s) all-purpose flour
Salt and pepper
1 can (14 to 14-1/2 ounces) beef broth
2 large (12 ounces each) onions
(cut in half and thinly sliced)
1 clove crushed garlic
1 bottle (12 ounces) dark beer
1/2 teaspoon dried thyme
1 bag (16 ounces) medium egg noodles
1/2 cup fresh leaves, chopped

1) 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.

2) After all beef is browned, add broth to skillet and heat to boiling on high, stir to loosen any browned bits. Boil 1 minute, stirring.

3) 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 on low setting 8 hours.

4) About 20 minutes before feef mixture is done, prepare egg noodles as package directs.

5) 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.