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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