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Beef Carbonnade

  • 6servings
  • 545calories

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Source: www.myrecipes.comReport recipe

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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 slices bacon, finely diced

  2. 2 pounds lean, boneless chuck roast, cut into 1-inch cubes

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon pepper

  5. 1 garlic clove, minced

  6. 5 cups thinly sliced onion

  7. 3 tablespoons all-purpose flour

  8. 1 cup beef broth

  9. 2 teaspoons white wine vinegar

  10. 1/2 teaspoon sugar

  11. 1/2 teaspoon dried thyme

  12. 1 bay leaf

  13. 1 (12-ounce) can light beer

  14. 6 cups cooked egg noodles (about 6 cups uncooked)

Instructions Jump to Ingredients ↑

  1. Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides. Add garlic; cook 30 seconds. Remove beef with a slotted spoon; set aside.

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

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