Ingredients
-4 slices bacon
-2 lb boneless beef top round steak, cut into 1-inch cubes
-3 large leeks or medium onions, sliced
-2 12-oz bottled dark beer, ale, or nonalcoholic beer (3 cups)
-¼ cup red wine vinegar
-3 tbsp brown sugar
-2 tbsp instant beef bouillon granules
-4 cloves garlic, minced
-2 tsp dried thyme, crushed
-½ tsp black pepper
-1½ lb carrots and/or parsnips, peeled and bias-cut into ½-inch slices
-¼ cup all-purpose flour
-¼ cup cold water
-Hot cooked wide noodles
-Fresh thyme sprigs (optional)
Directions
1. In a 4-quart Dutch oven cook bacon until crisp. Remove bacon; drain on paper towels. Crumble bacon and set aside.
2. Brown the meat, half at a time, in hot bacon drippings in Dutch oven. Drain fat. Return all of the meat to the Dutch oven. Add leeks, beer, vinegar, brown sugar, bouillon granules, garlic, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes, stirring occasionally. Add carrots. Return to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes more or until meat and vegetables are tender.
3. In a screw-top jar combine water and flour; cover and shake until smooth. Add flour mixture to meat mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Serve over hot noodles. If desired, garnish with fresh thyme.
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Cooking Recipes
RandomBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
