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Beef Carbonade

Source of Recipe

Cooking Light


List of Ingredients

2 bacon slices, finely diced
2 � lbs boneless chuck roast, slightly frozen, cut into 1 inch cubes
� teaspoon salt
� teaspoon black pepper
1 garlic clove, minced
5 cups thinly sliced onion, about 4 medium
3 tablespoons flour
2 teaspoons white wine vinegar
� teaspoon sugar
� teaspoon dried thyme
1 � 10 � ounce can beef broth
1 � 12 ounce can light beer
1 bay leaf
6 cups cooked medium egg noodles ( about 1 � 12 ounce package)




Recipe

Preheat oven to 325 degrees. 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. 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 degrees for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.