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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 slices bacon, finely diced |
2 pounds lean, boneless chuck roast, cut into 1-inch cubes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 garlic clove, minced |
5 cups thinly sliced onion |
3 tablespoons all-purpose flour |
1 cup beef broth |
2 teaspoons white wine vinegar |
1/2 teaspoon sugar |
1/2 teaspoon dried thyme |
1 bay leaf |
1 (12-ounce) can light beer |
6 cups cooked egg noodles (about 6 cups uncooked) |
Directions:
1. Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides. Add garlic; cook 30 seconds. Remove beef with a slotted spoon; set aside.
2. Add onion to pan; cover and cook for 10 minutes, stirring occasionally. Stir in the flour, and cook for 2 minutes. Add the broth and next 5 ingredients, and bring to a boil. Return bacon and beef to pan. Cover and bake at 325° for 2 hours or until the beef is tender; discard the bay leaf. Serve over noodles.
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