Beef Carbonnade

Beef Carbonnade Recipe
Photo: Oxmoor House


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

Recipe from

Cooking Light

Nutritional Information

Calories 545
Caloriesfromfat 26 %
Fat 15.5 g
Satfat 5.4 g
Monofat 6.2 g
Polyfat 1.8 g
Protein 43.8 g
Carbohydrate 52.3 g
Fiber 5.5 g
Cholesterol 158 mg
Iron 7.1 mg
Sodium 644 mg
Calcium 58 mg


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)


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.

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.