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Beef Carbonnade

By: Barbra Crumpacker Archbold Memorial Hospital
By: Barbra Crumpacker Archbold Memorial Hospital

Ingredients

  • 2 center cut 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
  • 2 garlic cloves, 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)

    Directions

    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.



    2. 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.



    4. Add vinegar and the next 5 ingredients (vinegar through bay leaf), and bring to a boil. Return bacon and beef to pan.



    5. Cover and bake at 325 degrees for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.
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