Belgian Beef And Beer Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 3 bacon, slices center-cut and cut into 1/2-inch pieces
• 2 1/2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
• 2 cups onions, chopped (about 2 medium)
• 5 cups cremini mushrooms, sliced (about 12 ounces)
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 12 ounces amber beer
• 2 cups carrots, 1/2 inch thick slices (about 1/2 pound)
• 1 3/4 cups parsnips, 1/2 inch thick slices (about 1/2 pound)
• 1 cup beef broth, fat free, less sodium
• 2 tablespoons country-style dijon mustard
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon caraway seed
• 1/2 teaspoon fresh ground black pepper
• 1 bay leaf

Recipe

• 1 cook bacon in a large dutch oven over medium-high heat until crisp. remove bacon from pan, reserving 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 browned bits. add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. cover, reduce heat, and simmer 2 hours or until beef is tender. discard bay leaf.
• 3 serving size = 1 cup.