2 bacon slices, finely diced
\n2-1\/2 lb. boned chuck roast, cut into 1-inch cubes
\n1\/2 tsp. salt
\n1\/2 tsp. black pepper
\n1 garlic clove, minced
\n5 C. thinly sliced onion (about 4 medium)
\n3 T. all-purpose flour
\n2 tsp. white wine vinegar
\n1\/2 tsp. sugar
\n1\/2 tsp. dried thyme
\n1 (10-1\/2-oz.) can beef broth
\n1 (12-oz.) can light beer
\n1 bay leaf
\n6 C. cooked medium egg noodles (about 1 12-oz. package)<\/p>\n
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.<\/p>\n
Yield: 7 servings
\nServing size: 1 C. beef mixture and 1 C. noodles<\/p>\n
Calories 540
\nFat 15.3 g
\nFber 5.5 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n