| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Servings |
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Ingredients
- 3 slices Bacon diced
- 1 Onion halved and sliced
- 2 teaspoons dark Brown Sugar
- 2 cups dark Beer
- 500 g boneless Chuck Steak trimmed and cubed
- 3 Carrots chopped
- 3 Potatoes chopped
- 1/4 teaspoon ground Allspice
- 3 or 4 Bay Leaves
- 1 tablespoon Dijon Mustard
- 1 tablespoon Thyme fresh, chopped
- Salt and Pepper
Ingredients
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Instructions
- Preheat the oven to 150° C - low to very moderate.
- In a large, heavy ovenproof pot or Dutch oven, cook the bacon over medium flame for about 5 minutes.
- Stir in the onion and the sugar.
- Cover and cook over medium flame, stirring occasionally, until the onion is deep brown, about 12 minutes.
- Stir in the beer, scraping up any browned bits from the bottom of the pan.
- Add the chopped carrots, potatoes and beef to the pot.
- Stir in the ground allspice, bay leaves, mustard, thyme, salt and pepper.
- Bring to a simmer over medium flame.
- Cover, transfer to the oven and cook until the beef and vegetables are tender, about 1+1/2 hours.
- Remove and discard the bay leaves
- Serve warm with crusty bread.
Recipe Notes
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