Cooking Light Magazine

Ingredients:

• 2 bacon slices
• 2 1/2 pound boned chuck roast, cut into 1-inch cubes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 5 cups thinly sliced onion (about 4 medium onions- it seems like a lot, but they cook down)
• 3 Tbsp all-purpose flour
• 2 tsp white wine vinegar
• 1/2 tsp sugar
• 1/2 tsp dried thyme
• 1 (10.5 oz) can beef broth
• 1 (12 oz) can light beer
• 1 bay leaf
• 6 cups 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 and finely dice. Reserve drippings in the pan. Set bacon aside. Add beef, salt, and pepper to drippings in the pan; cook 5 minutes, browning beef well on all sides. Add garlic and cook for 30 seconds. Remove beef from pan with a slotted spoon, set aside. Add sliced onion to pan; cover and cook over medium heat for 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 the pan. Cover and bake at 325 degrees for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles. Yields 6 servings.