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.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onion and cook until softened, about 5 minutes. Transfer to Dutch oven or ovenproof casserole.
Meanwhile, cut ribs into pieces and trim off excess fat. In bowl or plastic bag, combine flour, paprika, 1/2 tsp (2 mL) of the thyme, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper; add ribs and toss to coat.
Add remaining oil to skillet, add ribs and brown in batches, adding more oil if needed. Remove browned ribs to Dutch oven.
Sprinkle any flour left in bowl into skillet; cook for 1 minute, stirring. Stir in tomatoes, carrots, garlic, bay leaf and remaining thyme; bring to boil, scraping up any bits from bottom of pan. Add to Dutch oven. Cover and transfer to 275°F (140°C) oven for 4 hours, stirring occasionally. Discard bay leaf. Season to taste with salt and pepper. Sprinkle with parsley.
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, garlic, bay leaf, and remaining thyme. With drained tomatoes, make sauce in skillet as directed and pour over mixture in slow-cooker; stir to combine well. Cover and cook, on Low for 10 to 12 hours or on High for 5 to 6 hours or until ribs are tender. Discard bay leaf. Sprinkle with parsley.