Beef Carbonnade

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Beef Carbonnade Recipe
6 servings (serving size: 1 cup beef mixture and 1 cup noodles)


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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 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 1 (12-ounce) package)


Preheat oven to 325°.

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° for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.

Created date

October 2003

Nutritional Information

Calories 540
Caloriesfromfat 25 %
Fat 15.3 g
Satfat 5.4 g
Monofat 6.1 g
Polyfat 1.8 g
Protein 43.3 g
Carbohydrate 52.1 g
Fiber 5.5 g
Cholesterol 147 mg
Iron 7.1 mg
Sodium 636 mg
Calcium 60 mg