Belgian Beef and Beer Stew

By AbbyIvie

From Cooking Light

Ingredients

• 3 center-cut bacon slices, cut into 1/2inch pieces
• 2.5 pounds boneless chuck roast, trimmed and cut into 1.5 inch cubes
• 2 cups chopped onion
• 5 cups sliced cremini mushrooms
• 2 garlic cloves, minced
• 3 tbsp all purpose flour
• 1 (12oz) bottle amber beer
• 2 cups slices carrot
• 1/75 cups sliced parsnip
• 1 cup beef broth
• 2 tbsp country-style Dijon mustard
• 1 tsp salt
• 1 tsp dried thyme
• 1/2 tsp caraway seeds
• 1/2 tsp freshly ground black pepper
• 1 bay leaf

Details

Servings 8

Preparation

Step 1

1. Cook bacon in a large Dutch oven over med-high heat until crisp. Remove bacon from pan, reserving drippings, set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.

2. Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour, cook 2 minutes, stirring occasioanlly. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot and remaining ingredients to pan; bring to a boil. Cover, reduce heat and simmer 2 hours or until beef is tender. Discard bay leaf.