Hearty Beef Carbonnade
|Boneless beef chuck||2 Pound, cut into 1-inch cubes|
|Garlic clove||1 Large, finely chopped|
|Onion soup mix||1 1⁄4 Ounce (1 Envelope, Lipton Recipe Secrets)|
|Beer/1 1/2 cups water||12 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Red wine vinegar||1 Tablespoon|
|Finely chopped fresh parsley||1 Tablespoon|
In 6-quart Dutch oven or heavy saucepot, cook bacon over medium-high heat; remove, crumble and set aside.
Reserve 1 tablespoon drippings.
Add 1/2 of the beef to reserved drippings and brown over medium-high heat; remove beef and set aside.
Repeat with remaining beef.
Remove beef and set aside.
Add garlic to drippings and cook over medium heat, stirring frequently, 1 minute.
Return beef to Dutch oven.
Add bay leaf and onion soup mix blended with beer and 1 cup water.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 1 hour 15 minutes or until beef is tender.
Remove bay leaf.
Skim fat, if necessary.
Stir in vinegar and parsley and garnish with bacon.