I wanted to make something manly for dinner tonight. A dish to impress my husband who works twelve hour days and comes home tired and hungry. Comfort food! This dish was well worth the three hours of preparation and cooking! I found this recipe in one of my old Cooking Light magazines, and tweaked it a little to suit my taste.
1/2 pound of bacon, diced
2 1/2 to 3 pound boned chuck roast, cut into bite sized cubes
1/2 tsp salt
1 tsp pepper
2 garlic cloves, minced
1 large white onion, sliced thin
4 tablespoons flour
1 tablespoon white wine vinegar
2 tablespoons sugar
1 can beef broth
1/4 cup balsamic vinegar (optional)
1 12oz can or bottle of beer, your choice (I used a pilsner)
1 bay leaf
12oz pkg of egg noodles (I used whole wheat)
In large pot, cook diced over medium high heat bacon until crispy, remove bacon and set aside, leaving drippings in the pan. Add cubed beef to drippings, along with the salt and pepper for about five or six minutes. Make sure its just brown all over. Add the garlic at the last minute and let it cook for about thirty seconds. Remove beef and set aside, leaving drippings again. Add sliced onions to pan, cooking for about ten minutes. Stir occasionally. Add flour, cook two minutes. Add white wine vinegar, sugar, beef broth, beer and bay leaf. Bring to a boil. Add beef and bacon back to pot. Cover and let cook over low heat for two hours. When there was an hour left, I added the balsamic and another tsp of sugar, just for fun. The meat will be falling apart and the onions practically disappear. Throw over noodles and garnish with grated parmesan and parsley, if you want. Yum. Don't forget to take out the bay leaf!
After.....
