ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef Carbonnade

Yield 6 servings (serving size: 1 cup beef mixture and 1 cup noodles)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.