Beef Carbonnade

(Cooking Light January 1995)

Ingredients:
2 slices bacon, finely diced
2 pounds lean, boneless chuck roast, cut into 1-inch cubes
½ teaspoon salt
½ 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
½ teaspoon sugar
½ teaspoon dried thyme
1 bay leaf
1 (12-oz) can light beer
6 cups cooked egg noodles (about 6 cups uncooked)

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.
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.

Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup noodles)

NUTRITION PER SERVING: CALORIES 545(26% from fat); FAT 15.5g (sat 5.4g,mono 6.2g,poly 1.8g); PROTEIN 43.8g; CHOLESTEROL 158mg; CALCIUM 58mg; SODIUM 644mg; FIBER 5.5g; IRON 7.1mg; CARBOHYDRATE 52.3g