Ingredients:
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 1/2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
2 slices bacon, diced, uncooked
2 cups chopped onions ( about 2 large onions)
1 tablespoon chopped garlic
1 (14 ounce) cans reduced-sodium beef broth
1 cup water
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon fresh thyme ( or 1/2 tsp. dried)
2 bay leaves
1 (12 ounce) bottles dark beer ( Newcastle Brown Ale is suggested, for more flavor use a darker beer)
2 tablespoons chopped fresh parsley
Directions:
Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
Add onion and garlic to pan; saute 5 minutes or until tender.
Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.
Servings: 6-8
Time preparation: 25 min.
Time total: 26 min.