Beef Carbonnade

Name: Beef Carbonnade
Ingredients: 2 slices bacon, finely diced; 2 pounds lean, boneless chuck roast, cut into 1-inch cubes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 garlic clove, minced; 5 cups thinly sliced onion; 3 tablespoons all-purpose flour; 1 cup beef broth; 2 teaspoons white wine vinegar; 1/2 teaspoon sugar; 1/2 teaspoon dried thyme; 1 bay leaf; 1 (12-ounce) can light beer; 6 cups cooked egg noodles (about 6 cups uncooked)

14 ingredients

2 steps

Ingredients

2 slices bacon, finely diced
2 pounds lean, boneless chuck roast, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
5 cups thinly sliced onion
3 tablespoons all-purpose flour
1 cup beef broth
2 teaspoons white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1 bay leaf
1 (12-ounce) can light beer
6 cups cooked egg noodles (about 6 cups uncooked)

Directions

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.