BELGIAN BEEF AND BEER STEW

BELGIAN BEEF AND BEER STEW image

Yield 8 1 cup servings

Number Of Ingredients 16

3 centercut bacon slices, cut into 1/2 inch pieces
2 1/2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (12 oz)
2 garlic cloves, minced
3 tbsp flour
1 12 oz bottle amber beer
2 cup slices carrot
1 3/4 cups slices parsnip
1 cup fat free, low salt beef broth
2 tbsp dijon mustard
1 tsp salt
1 tsp dried thyme
1/2 tsp caraway seeds
1/2 tsp black pepper
1 bay leaf

Steps:

1. Cook bacon in large dutch oven over medium high heat until crisp. Remove from pan; reserve 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 occasionally. Stir in beer, scraping pan to loosen brown bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, simmer 2 hours or until beef is tender. Discard bay leaf.