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Beef Carbonnade Recipe

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This recipe for Beef Carbonnade, by , is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lauren Fishman

Category:
Category:

Ingredients:  
Ingredients:  
2 bacon slices, finely diced
2 lbs. boned chuck roast, cut into 1-inch cubes
tsp. salt
tsp. black pepper
1 garlic clove, minced
5 cups thinly sliced onion (about 4 medium)
3 Tbs. flour
2 tsp. white wine vinegar
tsp. sugar
tsp. dried thyme
1 (10 oz) can beef broth
1 (12 oz) can light beer
1 bay leaf
6 cup cooked medium egg noodles

Directions:
Directions:
1. Preheat oven to 325.
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-bay leaf), and bring to a boil. Return bacon and beef to pan. Cover and bake at 325 for 2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 hours

 

 

 

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