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    cubes - Beef Carbonnade


    Source of Recipe


    from rdj
    cubes - Beef Carbonnade

    2 bacon slices, finely diced
    2 1/2 pounds boned chuck roast, cut into 1 inch cubes
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1 garlic clove, minced
    5 cups thinly sliced onion (about 4 medium)
    3 Tablespoons all-purpose flour
    2 teaspoons white wine vinegar
    1/2 teaspoon granulated white sugar
    1/2 teaspoon dried thyme
    1, 10 1/2 ounce can beef broth
    1, 12 ounce can light beer
    1 bay leaf
    6 cups cooked medium egg noodles (about a 12 ounce package)

    Heat oven to 325 degrees F.
    Cook bacon slices in a large Dutch oven type pot, over medium/high heat until crisp.
    Remove bacon with a slotted spoon and set aside.
    Reserve drippings in pan.
    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. sugar, thyme, broth, beer and bay leaf. Bring to a boil.
    Stir in the bacon and beef.
    Cover and bake for 2 hours or until beef is tender.
    Discard the bay leaf and serve over noodles.
    Makes 6 servings.

    CALORIES
    540 (25% from fat); FAT 15.3g (sat 5.4g,mono 6.1g,poly 1.8g);
    IRON 7.1mg; CHOLESTEROL 147mg; CALCIUM 60mg;
    CARBOHYDRATE 52.1g; SODIUM 636mg; PROTEIN 43.3g;
    FIBER 5.5g

 

 

 


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