Beef Carbonnade

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)

Preparation

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.

Nutritional Information

Calories:

545 (26% from fat)

Fat:

15.5g (sat 5.4g,mono 6.2g,poly 1.8g)

Protein:

43.8g

Carbohydrate:

52.3g

Fiber:

5.5g

Cholesterol:

158mg

Iron:

7.1mg

Sodium:

644mg

Calcium:

58mg