Applewood-smoked bacon sets the stage for this noodle dish with sirloin braised in dark beer, plum tomatoes, Dijon mustard and beef broth.
8 slices applewood-smoked bacon, in 1⁄2-in. pieces
2 Vidalia onions, thinly sliced
1 tbsp. chopped garlic
1⁄4 cup olive oil
2 lb. beef sirloin, cut into 1-in. cubes
1⁄2 cup flour
Salt and pepper, to taste
12 oz. dark beer
1 cup canned plum tomatoes, drained and roughly chopped
1⁄3 cup whole grain Dijon mustard
2 cups hot beef broth
1 cup carrots, in 1⁄2-in. dice
Hot cooked noodles
1. Heat heavy-bottomed saucepot over med. heat 1 min.; add bacon and cook 5-6 min., until golden brown and fat is rendered. Remove bacon; reserve.
2. Add sliced onions to bacon fat; brown 8-10 min. over med. heat, until golden. Stir in garlic; cook 2 min. longer. Remove onions and garlic; set aside.
3. Heat olive oil in same pot. Meanwhile, coat beef in flour and season with salt and pepper. Add beef to hot oil in one layer and brown on all sides. Stir in bacon bits and onion-garlic mixture.
4. Add beer, tomatoes, mustard, and beef broth; bring to a boil. Lower heat; cover and simmer 1 hr., stirring occasionally. Add carrots; cook 15 min. longer, or until beef is tender.
Serve over noodles.