Ingredients
- 3 center-cut bacon slices, cut into 1/2-inch pieces
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
- 2 cups chopped onion (about 2 medium)
- 5 cups sliced cremini mushrooms (about 12 ounces)
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 (12-ounce) bottle amber beer
- 2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
- 1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
- 1 cup fat-free, less-sodium beef broth
- 2 tablespoons country-style Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
Preparation
Step 1
Cook bacon in a large Dutch oven over medium-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; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. 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.
Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth