Tips: A Dutch oven is a large pot with a tightly fitting lid
that locks in steam. If you don't have one, just use a large
saucepan or skillet.
You can substitute any kind of beer you like for the light beer
called for in the ingredients; just remember that if you use a
heavier beer, you add more calories.
If you don't want to use beer, you can use more beef broth
instead.
Dried bay leaves add a woodsy flavor to dishes. Always remove
bay leaves before serving your dish.
Buy onions that are free of soft spots or skin that is moist or
spotted. Onions will keep for more than a month when stored in a
cool, dry place.
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)
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.
Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup
noodles).
Posted by Karen
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