6 servings (serving size: 1 cup beef mixture and 1 cup noodles)
Photo: Oxmoor House
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)
How to Make It
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.
I made this dish following the recipe very closely, just adding a bit more garlic than called for. After cooking in the oven, the sauce had thickened so much that there really wasn't much gravy. I added some broth, stirred, and cooked for a few more minutes and it was perfect. My family and I enjoyed this. Perfect for a fall evening.
My husband, who is hard to please, especially with beef, loved this recipe! I agree with the person who said a little extra bacon does a lot for the flavor - worth a few extra calories. I would also brown the beef quickly over a really hot skillet which worked better than letting it brown slowly (I browned the beef in two batches and by the second batch the skillet was hotter and that batch was far more tender). Really tasty dish. We will definitely make again.
Superbly outstanding -- and so hearty and meaty too! The cooking time was definitely worth it, but it did require my waiting until a weekend to try the recipe. The only things I changed were: 1) I used a top sirloin roast because that's what I happened to have on hand; 2) I added a little extra thyme than was indicated by the recipe; 3) I threw in a little dried savory because I think it goes really well with beef, typically; and 4) I used Guinness Draught and I specifically recommend it -- not just as an Irishman but in my considered culinary opinion. The beef was very tender and the resulting sauce/gravy was excellent with the egg noodles.
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