INGREDIENTS:
- 3 slices thick cut bacon, finely diced
- 2 meaty veal shank, or a 2 pound chuck roast
- ½ tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 5 cups thinly sliced onion (about 4 medium)
- 3 Tbs all-purpose flour
- 2 tsp white wine vinegar
- ½ tsp sugar
- 1 tsp dried thyme
- 10 ounces beef broth
- 5 ounces Guinness Draught
- 1 bay leaf
- 6 cups cooked home-style egg noodles
INSTRUCTIONS:
- Preheat oven to 325°.
- On stove top, 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 pan; cook 5 minutes, browning well on all sides. Remove beef from pan with a slotted spoon; set aside.
- Add sliced onion to pan; Sprinkle with sugar, cover and cook over medium heat 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Stir in flour, and cook 2 minutes. Add vinegar, thyme, beef broth, Guinness and bay leaf, and bring to a boil. Return bacon and beef to pan. Cover and bake at 325° for 2½ hours or until beef is tender, and discard the bay leaf. With fork, pull meat into chunks and stir into the gravy from the pan. Serve over hot buttered noodles.
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