 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 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 |
1 garlic clove, 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°.
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° for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.
|
|