Beef Carbonnade

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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 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)


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

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

TAGS:  Beef/Pork |

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Member Ratings For This Recipe

  • I made this tonight and it is awesome! - 4/18/11

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  • Other than a slightly high calories range than I like, it's good. Makes ALOT of meals for just a single couple (leftovers!) - 3/16/07

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  • I cooked this in my slow cooker for 4hrs and it was really tasty! I also used panchetta rather than bacon which added a more interesting dimension. - 3/14/07

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