2 bacon slices, finely diced
2-1/2 lb. boned chuck roast, cut into 1-inch cubes
1/2 tsp. salt
1/2 tsp. black pepper
1 garlic clove, minced
5 C. thinly sliced onion (about 4 medium)
3 T. all-purpose flour
2 tsp. white wine vinegar
1/2 tsp. sugar
1/2 tsp. dried thyme
1 (10-1/2-oz.) can beef broth
1 (12-oz.) can light beer
1 bay leaf
6 C. cooked medium egg noodles (about 1 12-oz. package)

Preheat oven to 325 degrees. 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 325 degrees for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.

Yield: 7 servings
Serving size: 1 C. beef mixture and 1 C. noodles

Calories 540
Fat 15.3 g
Fber 5.5 g