Beef Carbonnade

I got this off America's Test Kitchen, no written recipe. I deferred to my son to help pick the beer. NO light beer, but the Test Kitchen suggested ale or stout. I didn’t want anything to strong or a seasonal flavor. I opted for St. Arnolds Brown Ale.

Beef Carbonnade

3 1/2 lbs Chuck Roast – cut into 1” to 1 ½” pieces
2 lbs yellow onions – thin sliced
3 – 4 T oil for browning meat/sweating onions
1 T+ tomato paste
2 cloves garlic minced
3 T+ flour
1 1/2 cups ale or stout (St Arnold’s Brown Ale) NO light beer.
3/4 cup chicken broth
3/4 cup beef broth
Bundle of fresh thyme (1/2 to 1 tsp. dried)
2 bay leaves
1 T cider vinegar (I forgot to add)

Brown beef in three batches;
Sauté/sweat onions; add tomato paste and salt;
When onions are soft add garlic, 30 seconds to 1 minute;
Add 3+ T flour and cook for 2 to 3 minutes;
Add beef, salt & pepper and remaining ingredients;
They call for covered in 300 deg oven for 2 to 2 ½ hours…
I did uncovered in BGE, 325 dome for 2 1 /2 hours.

These were egg noodles because the package was already opened. We have the No yolks also.