Beef and Beer Stew with Bacon and Onions
Ingredients (serves 4)
- 4 slices bacon
- 4 medium onions, thinly sliced
- 1 tablespoon packed brown sugar
- 2 large cloves garlic, minced
- 3 tablespoons all-purpose flour
- Salt and pepper
- 3 pounds chuck roast, trimmed and cut into 2-inch chunks
- 2 tablespoons olive oil
- 2 cups full-flavored beer
- Heat a 4 to 5-quart Dutch oven over medium-low heat.
- Add bacon and cook, turning occasionally, until crisp.
- Remove bacon from pan and drain on paper towels.
- Chop bacon coarsely and set aside.
- Add onions and brown sugar to the bacon fat in the pan and sauté until onions reduce and brown, about 25 minutes.
- Stir in the garlic and transfer the mixture to a bowl; set aside.
- Combine flour with a generous amount of salt and pepper.
- Toss flour mixture with cubed meat, shaking off excess.
- Add 2 tablespoons olive oil to pan and heat over medium heat.
- Add meat in batches (do not crowd pan) and sear, turning occasionally, until browned on all sides, about 10 minutes.
- Transfer browned meat to a plate.
- Pour beer into pan, stirring with a wooden spoon to scrape up any browned bits from bottom of the pan.
- Return bacon, onions and meat to the pan and stir to combine.
- Cover and cook over low heat, stirring occasionally, for 2 hours, until meat is very tender.
- Taste and season with salt and pepper.
- Serve warm with crusty bread.