BEEF STEW WITH WINTER ROOT VEGETABLES

BEEF STEW WITH WINTER ROOT VEGETABLES image

Yield 10

Number Of Ingredients 15

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8 ounces bacon, cut into 1-inch pieces
5 pounds beef chuck, trimmed, cut into 1 1/2-inch pieces
1/2 cup all purpose flour
6 tablespoons (about) olive oil
2 pounds onions, thinly sliced
6 garlic cloves, chopped
1/4 cup red wine vinegar
3 tablespoons (packed) brown sugar
2 14 1/2-ounce cans beef broth
3 cups dark beer
1 1/2 pounds carrots, peeled, cut into 2-inch lengths
1 1/2 pounds parsnips, peeled, cut into 2-inch lengths
3/4 cup chopped fresh parsley
2 small bay leaves
1 tablespoon chopped fresh thyme

Steps:

Cook bacon in large pot over medium-high heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1/4 cup drippings from pot. Place beef in large bowl. Sprinkle with flour, salt and pepper and toss to coat. Heat reserved drippings in pot over high heat. Working in batches, add beef and brown well, adding oil by tablespoonfuls as needed, about 5 minutes per batch. Transfer beef to large bowl. Heat 4 tablespoons oil in same pot over high heat. Add onions and garlic; saute 5 minutes. Add vinegar and sugar; stir 2 minutes. Add broth; bring to boil, scraping up browned bits. Return beef to pot. Add bacon and all remaining ingredients. Reduce heat to medium, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and refrigerate. Rewarm over low heat before serving.)