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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour boiling water over the diced bacon. | 2. Let stand for two minutes, then drain. | 3. Put bacon and butter into a large skillet. | 4. Cook bacon until transparent and limp. | 5. Add the peeled small whole onions, garlic. | 6. Cook stirring frequently until they are golden. | 7. Transfer bacon and onions to a dutch oven. | 8. Add the cubes of beef into fat left in skillet and brown. | 9. Transfer the beef in with the onions and bacon. | 10. Stir in the flour and salt, nutmeg, pepper, and beer. | 11. To just barely cover the meat. | 12. Bring to a med. | 13. boil, reduce heat and simmer for 2 hours or until tender. | 14. Taste for seasonings. | 15. Add more salt and pepper if needed atjust before serving. | 16. Remove from heat and add lemon juice. | 17. Serve with cooked wide egg noodles, garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/4		diced	29.19	0.0896	0.8834	2.7783
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	20			560.0	130.76	15.4	1.4
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
beef chuck roast	2	lbs	boneless cut	1214.9361	1.7227	190.6724	49.0508
purpose flour	2	tablespoons		-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
beer	12	ounces		930.72	12.6336	47.04	75.7008
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.