Beef chuck steak is on sale at HEB this week. This is a good cut of meat to use when making Beef Carbonade - this week’s “Bargain Meal of the Week” in affiliation with $5 Dinners.

2 slices bacon
1 1/2 lb beef chuck steak, cut into small pieces
1 Tbsp butter
1 cup onions, chopped
1/2 cup beef broth
1 cup beer
1 Tbsp red wine vinegar
1 Tbsp fresh parsley, chopped
1/2 tsp brown sugar
1/4 tsp thyme
1/4 tsp salt
1/4 tsp pepper
1 bay leaf
2 Tbsp flour

Preheat oven to 325.

Cook bacon, remove from skillet (reserve), and use the bacon grease to brown your beef chuck steak. Remove beef from skillet. Add butter to the skillet and saute the onions until tender. Add half the beef broth and all of the remaining ingredients other than the flour. Cook for 2 minutes. Mix the beef into the skillet mixture and pour into a baking dish and bake for 75 minutes.

Mix the flour and the remaining beef broth. Mix into the casserole and bake for an additional 15 minutes.

Serve over egg noodles and top with crumbled bacon.