_______________________________________ Beef Carbonnade
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) Preheat oven to 325F. 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. 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 325F for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles. Yield: 6 servings. [Non-text portions of this message have been removed]
