• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Beef Carbonnade

  • 6servings
  • 540calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 bacon slices, finely diced

  2. 2 1/2 pounds boned chuck roast, cut into 1-inch cubes

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon black pepper

  5. 1 garlic clove, minced

  6. 5 cups thinly sliced onion (about 4 medium)

  7. 3 tablespoons all-purpose flour

  8. 2 teaspoons white wine vinegar

  9. 1/2 teaspoon sugar

  10. 1/2 teaspoon dried thyme

  11. 1 (10 1/2-ounce) can beef broth

  12. 1 (12-ounce) can light beer

  13. 1 bay leaf

  14. 6 cups cooked medium egg noodles (about 1 (12-ounce) package)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°.

  2. Cook bacon slices in a large Dutch oven over medium-high heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Add beef, salt, and pepper to drippings in pan; cook 5 minutes, browning beef well on all sides. Add garlic; cook 30 seconds. Remove beef from pan with a slotted spoon; set aside.

  3. Add sliced onion to pan; cover and cook over medium heat 10 minutes, stirring occasionally. Stir in flour, and cook 2 minutes. Add vinegar and the next 5 ingredients (vinegar through bay leaf), and bring to a boil. Return bacon and beef to pan. Cover and bake at 325° for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback