Beef Carbonnade

Photo: Oxmoor House

Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 545
  • Calories from fat: 26%
  • Fat: 15.5g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 43.8g
  • Carbohydrate: 52.3g
  • Fiber: 5.5g
  • Cholesterol: 158mg
  • Iron: 7.1mg
  • Sodium: 644mg
  • Calcium: 58mg

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)

Preparation

  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.
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