Holidays at the Jungle
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.