Prep 30 mins
Cook 2 hrs
From Cooking Light December 2009. An amber Belgian beer is ideal in this dish, though most amber beers or brown ales - such as Newcastle - would work just fine. Garnish with fresh thyme.
- 3 bacon, slices center-cut and cut into 1/2-inch pieces
- 2 1⁄2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
- 2 cups onions, chopped (about 2 medium)
- 5 cups cremini mushrooms, sliced (about 12 ounces)
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 12 ounces amber beer
- 2 cups carrots, 1/2 inch thick slices (about 1/2 pound)
- 1 3⁄4 cups parsnips, 1/2 inch thick slices (about 1/2 pound)
- 1 cup beef broth, fat free, less sodium
- 2 tablespoons country-style dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1⁄2 teaspoon caraway seed
- 1⁄2 teaspoon fresh ground black pepper
- 1 bay leaf
- 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.
- 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 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.
- Serving size = 1 cup.