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Beef Carbonnade

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

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)

Nutrition 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

How to Make It

  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.