Prep 20 mins
Cook 3 hrs
This is a delicious beef stew type dish. It is adapted from Cooking Light and it is outstanding. Serve over egg noodles.
- 2 slices bacon, diced
- 2 lbs stewing beef
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 garlic clove, minced
- 5 large onions, thinly sliced
- 3 tablespoons flour
- 1 cup beef broth
- 2 teaspoons balsamic vinegar
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 12 ounces beer
- Preheat oven to 350 degrees.
- Cook bacon in ovenproof dutch oven over medium heat until crisp; remove bacon and reserve drippings.
- Cook beef, salt and pepper in drippings over med high heat browning beef well on all sides. Add garlic and cook 1 more minute. Remove beef and set aside.
- Add onions to drippings in dutch oven; cover and cook 10 minutes, stirring occasionally. Stir in flour; cook 2 minutes. Add broth, vinegar, sugar, thyme, bay leaf, and beer; bring to a boil.
- Remove from heat and add beef and bacon. Cover and bake for 3 hours until beef is tender. Remove bay leaf and serve.
This is delicious. The flavor was fantastic and the meat was so tender. I don't quite understand why there haven't been more reviews. The directions are easy to follow and the results were outstanding. I served this with rice- to soak up the gravy, but buttered noodles would be even better. Along with the rice, we had mixed veggies and a tomato/cucumber salad. A perfect meal for a cold winter evening. This is going in my "to do again" cookbook for sure.
Step aside, Granny recipes! This "beef and noodles" dish is so good that words cannot adequately express the fantastic flavor of this entree. I also prepared it from the "Cooking Light" recipe (it ran in '95 and again lately, apparently due to popular demand), and my version used white wine vinegar instead of balsamic and baked at 325 degrees F. but, WOW! I was initially concerned about the "cooking light" angle but the flavor of this stuff just bowls you right over. I used Bud Light Beer but I'm sure that any light beer would do. Honestly, I think you could even skip the salt (the beer and beef broth [of which I used 10 1/2 ounces instead of 8] both contain salt) but it was fine as listed. I think the most important aspect is to use a nice fresh roast (not steak!). The end result is fork tender with regular chuck roast or stew meat, and I'd just advise all cooks to trim the roast chunks as nicely as you can -- just take your time and you'll end up with an exceptional result. I bought a 3-pounder chuck roast for about $5 at Save-A-Lot and trimmed off about half a pound of fat, etc. make sure to use big chunks of meat. Plain egg noodles are perfect for serving. In any case, if ever a recipe was a keeper for a man-sized appetite, it's this one. Thanks for posting it, KelBel!