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Beef Carbonnade | Beef Carbonnade Recipes | Beef Carbonnade Recipe

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Beef Carbonnade

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)

Beef Carbonnade

Instructions

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. Serves 6.

Comments:-

This was very good, really enjoyed it!

- Amanda (September 11, 2010)
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