Tuesday, May 30, 2017

{soups-salads-and-salad-dressings} Beef Carbonnade


Gary shares

Beef Carbonnade

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)


Preheat oven to 325ºF. 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 325ºF for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.

Yield:  6 servings.



As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

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