Carbonnade A' La Flamande

From Cooking Light, Nov. '05. Dark beer adds depth to this beef stew-like dish. Serve with noodles. A tasty, easy dish.

• Ready In: 26 mins
• Serves: 6-8

Ingredients

• 3⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄8 teaspoon ground nutmeg
• 2 1⁄2 lbs  boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
• 2  slices bacon, diced, uncooked
• 2  cups  chopped onions (about 2 large onions)
• 1  tablespoon  chopped garlic
• 1 (14 ounce) can  reduced-sodium beef broth
• 1  cup water
• 2  tablespoons brown sugar
• 2  tablespoons red wine vinegar
• 2  tablespoons Dijon mustard
• 1  teaspoon fresh thyme (or 1/2 tsp. dried)
• 2  bay leaves
• 1 (12 ounce) bottle dark beer (Newcastle Brown Ale is suggested, for more flavor use a darker beer)
• 2  tablespoons  chopped fresh parsley

Directions

1. Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
2. Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
3. Add onion and garlic to pan; saute 5 minutes or until tender.
4. Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
5. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.