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Meg's Beef Carbonade: Submitted by: Marguerite Martin | Date Added: 13 Sep 2011
Listed in: Meat / Beef

2 bacon slices finely diced
2½ pounds chuck roast, cut into 1-inch cubes
½ teaspoon salt
½ 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
½ teaspoon sugar
½ teaspoon thyme
10½-ounce can of beef broth
12-ounce can of light beer
1 bay leaf
6 cups cooked medium egg noodles (about a 12-ounce package)

Cooking Instructions

1) Preheat oven to 325°F.

2) 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.

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

NOTES: I have added portabello mushrooms, finely chopped at the beginning and sliced sautéed mushrooms at the end, very good.

If this cooks up to 6 hours on the stove top the mushrooms disappear into the gravy.

I also like to serve this with polenta or mashed potatoes.

Calories: 540 (25% from fat); Fat 15.3G (sat 5.4g, mono 6.1g, poly 1.8g); Protein 43.3g; Carb 52.1g; Fiber 5.5f; Chol 147 mg Sodium 636mg, calcium 60mg.

Marguerite Martin based on Cooking Light

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