CHRIST1NE
10-15-2001, 07:51 PM
I made this yesterday for dinner and really enjoyed it. The meat just melted in your mouth. It holds some great potential as an easy after work meal if only it could be done in the crockpot. Have any of you tried that?
* Exported from MasterCook *
Beef Carbonnade
Back to the Best March 2000
2 slices bacon -- finely diced
2 pounds lean boneless chuck roast -- cut into 1" cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic -- minced
5 cups thinly sliced onion
3 tablespoons all-purpose flour
1 (10 1/2-ounce) can 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 -- (12 ounce) package
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 325º degrees for 2 hours or until the beef is tender; discard the bay leaf.
* Exported from MasterCook *
Beef Carbonnade
Back to the Best March 2000
2 slices bacon -- finely diced
2 pounds lean boneless chuck roast -- cut into 1" cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic -- minced
5 cups thinly sliced onion
3 tablespoons all-purpose flour
1 (10 1/2-ounce) can 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 -- (12 ounce) package
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 325º degrees for 2 hours or until the beef is tender; discard the bay leaf.