In this slow-cooked stew, the carrots are melt-in-your-mouth tender without being mushy. Serve with creamy mashed potatoes and a crisp green vegetable.
About 4 hours and 20 minutes
In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion for 5 minutes. With slotted spoon, remove to Dutch oven or flameproof casserole.
Meanwhile, cut ribs into pieces and trim off excess fat. Cut 1 garlic clove in half; rub cut side all over ribs. In bowl or plastic bag, combine flour, paprika, half of the thyme, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper; add ribs and toss to coat.
Add ribs to skillet to brown in batches, adding more oil as needed and removing browned ribs to Dutch oven.
Sprinkle any flour left in bowl into skillet; cook for 1 minute, stirring. Stir in tomatoes; bring to boil, scraping up any bits from bottom of pan. Add to Dutch oven. Mince both cloves of garlic; stir into Dutch oven along with carrots, bay leaf and remaining thyme. Cover tightly and bring to boil. Transfer to 275°F (140°C) oven for 4 hours, stirring occasionally. Discard bay leaf. Taste and add more seasoning if needed. Sprinkle with parsley to serve.
Slow-Cooker Braised Beef and Carrots:
Slice onion thinly and coarsely dice carrots. In sieve over bowl, drain liquid from tomatoes and use for another purpose. Cook onions and brown ribs as directed, transferring both to slow-cooker. Stir in carrots, bay leaf, remaining thyme and garlic. With drained tomatoes, make sauce in skillet as directed and pour over mixture in slow-cooker; stir to combine well. Cover and cook without stirring, on Low for 10 to 12 hours or on High for 5 to 6 hours or until ribs are tender. Discard bay leaf. Garnish as directed.