Beef Carbonnade

From "Cooking Light Annual Recipes 2001"

Ingredients

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

Serves 6 (serving size: 1 cup beef mixture and 1 cup noodles).

Directions:

1. Preheat oven to 325 degrees.
2. Cook bacon in a large Dutch oven over medium-high heat until crisp; remove bacon, 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 slotted spoon; set aside.
3. Add onion to pan; cover and cook over medium heat 10 minutes, stirring occasionally.  Stir in flour; cook 2 minutes.  Add vinegar and next 5 ingredients, bring to a boil.  Return bacon and beef to pan.  Cover and bake at 325degree for 2 hours or until beef is tender.  Discard bay leaf. 
4. Serve over noodles. 

CALORIES 540 (25%from fat); FAT 15.3g (sat 5.4g, mono 6.1g, poly 1.8g); PROTEIN 43.3g; CARB 52.1g; FIBER 5.5g; CHOL 147 MG; IRON 7.1 mg; SODIUM 636mg; CALC 60mg.

Submitted By:  Mary Lou Sanzobrin

Comments:  I have this wonderful recipe for using beer.  Lord, knows with my husbands job (he works for Anhauser) I need to find other means for using beer.