Beef Carbonnade

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.