Beef Carbonnade
Nutritional Info
- Amount Per Serving
- Calories: 484.4
- Total Fat: 9.8 g
- Cholesterol: 152.2 mg
- Sodium: 624.9 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 3.6 g
- Protein: 50.7 g
View full nutritional breakdown of Beef Carbonnade calories by ingredient
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Ingredients
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INGREDIENTS FOR 6 SERVINGS:2 bacon slices, finely diced2-1/2 pounds boned chuck roast, cut into 1-inch cubes1/2 teaspoon salt 1/2 teaspoon black pepper1 garlic clove, minced5 cups thinly sliced onion (about 4 medium)3 tablespoons all-purpose flour2 teaspoons white wine vinegar1/2 teaspoon sugar1/2 teaspoon dried thyme1 (10-1/2-ounce) can beef broth1 (12-ounce) can light beer1 bay leaf 6 cups cooked medium egg noodles (about 1 [12-ounce] package)
Directions
INSTRUCTIONS:
1. Preheat oven to 325 degrees.
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 a boil. Return bacon and beef to pan. Cover and bake at
325 degrees 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).
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Recipe Copyright © Cooking Light Magazine
1. Preheat oven to 325 degrees.
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 a boil. Return bacon and beef to pan. Cover and bake at
325 degrees 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).
Find tons of menus and quick dinner solutions at Cooking Light.
Recipe Copyright © Cooking Light Magazine
Member Ratings For This Recipe
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CRYSTALQUEEN