Shelly's Recipe

BEEF CARBONNADE

Category: Beef

2 center cut bacon slices, finely diced
21/2 lb boned chuck roast, cut into 1 inch cubes
1/2 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
5 cups thinly sliced onion (about 4 medium)
3 tbsp flour
2 tsp white wine vinegar
1/2 tsp sugar and dried thyme
1 (101/2 oz) can beef broth
1 (12 oz) can light beer
1 bay leaf
6 cups cooked medium egg noodles (about 1 12 oz pkg)

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 for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.