Beef Carbonnade

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

Ingredients

• 2  bacon slices, finely diced
• 2 1/2  pounds  boned chuck roast, cut into 1-inch cubes
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• 1  garlic clove, minced
• 5  cups  thinly sliced onion (about 4 medium)
• 3  tablespoons  all-purpose flour
• 2  teaspoons  white wine vinegar
• 1/2  teaspoon  sugar
• 1/2  teaspoon  dried thyme
• 1  (10 1/2-ounce) can beef broth
• 1  (12-ounce) can light beer
• 1  bay leaf
• 6  cups  cooked medium egg noodles (about 1 (12-ounce) package)

Preparation

Preheat oven to 325°.

Cook bacon slices in a large Dutch oven over medium-high heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Add beef, salt, and pepper to drippings in pan; cook 5 minutes, browning beef well on all sides. Add garlic; cook 30 seconds. Remove beef from pan with a slotted spoon; set aside.

Add sliced onion to pan; cover and cook over medium heat 10 minutes, stirring occasionally. Stir in flour, and cook 2 minutes. Add vinegar and the next 5 ingredients (vinegar through bay leaf), and bring to a boil. Return bacon and beef to pan. Cover and bake at 325° for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.

Nutritional Information

Calories:

540 (25% from fat)

Fat:

15.3g (sat 5.4g,mono 6.1g,poly 1.8g)

Protein:

43.3g

Carbohydrate:

52.1g

Fiber:

5.5g

Cholesterol:

147mg

Iron:

7.1mg

Sodium:

636mg

Calcium:

60mg