Beef Carbonnade

TheresaL

Active Member
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Ingredients

2 slices bacon, finely diced

2 pounds lean, boneless chuck roast, cut into 1-inch cubes

3 garlic cloves, minced

1 large onion, thinly sliced

2 medium carrots, cut 1-inch thick

2 turnips, cubed

2 tsp beef bouillon concentrate

1 cup beef broth

1/4 cup red wine vinegar

3 TBSP Splenda

2 tsp dried thyme

¼ tsp blackstrap molasses

1/2 teaspoon pepper

2bay leaf

1 (12-ounce) can light beer

2 tsp Worcestershire sauce

Guar or xanthan


Preparation



Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides. Place beef in slow cooker.

Add onion, carrots and turnips to pan; cover and cook for 10 minutes, stirring occasionally.

In a bowl, mix together beer, vinegar, Splenda, molasses, broth, bouillon, garlic, thyme, Worcestershire and pepper. Pour into slow cooker and place bay leaves on top. Cover and cook on low for 8 hours. When done, remove the bay leaves and use the guar or xanthan to thicken the sauce. Serve over fauxtatoes.



Yields 6 servings

Calories: 411

Fat 24 g

Protein 34 g

Carbs 10 g

Dietary Fiber 2 g
 
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