This recipe for one pot beef carbonnade is a hearty beef stew simmered with beer, bacon and sweet onion for the ultimate supper comfort food!
- 2 slices bacon, chopped
- 2 pounds chuck roast, cut into cubes
- Salt and pepper
- 1 sweet onion, peeled and chopped
- ¼ cup flour
- 1 cup beef broth
- 1 tablespoon cider vinegar
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 twelve ounce can of bottle of beer
- 8 ounces egg noodles, cooked and drained
- Chopped fresh parsley for garnish
- Preheat oven to 350.
- Cook the bacon in a heavy oven safe Dutch oven until crispy. Scoop out and drain on paper towels, leaving the drippings in the pan.
- Season the beef with a pinch each of salt and pepper. Heat the drippings to medium high and add the beef. Let it sear for a minute or two on each side, and then scoop out and set aside.
- Add the onions and stir until just tender, about 3 minutes. Stir in the flour, then add the broth, vinegar, oregano, thyme and beer and stir.
- Stir in the beef and then cover the pot and pop it in the oven. Cook for 90 minutes or until the beef is tender.
- Stir in the bacon. Divide noodles among bowls, ladle on the beef carbonnade and garnish with parsley.
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!