Drunken Slow Cooker Beef Stew (Beef Carbonnade)

INGREDIENTS

2 tbsp

olive oil

lbs boneless beef chuck roast (I usually use the English cut that's flat), (cut into 1-2" pieces)

1/2 tsp

kosher salt

1/2 tsp

black pepper

2 tbsp

all-purpose flour

1 3/4 cups

beef broth

large yellow onions, sliced in half, then sliced into thin strips

3 cloves

garlic, minced

1 1/2 tbsp

beef base

12 oz

dark beer (brown ale is best)

1 tbsp

whole grain dijon mustard

sprigs fresh thyme ((can substitute with 1/2 tsp dried thyme))

bay leaves

2 tbsp

all-purpose flour + 3-4 Tbsp beef broth

12 oz

extra wide egg noodles

minced fresh parsley, for garnish