Beef Stew
- 4 slices bacon
- 2 cups onion -- chopped
- 2 1/2 pounds stew meat -- or cut up your own into 1 inch chunks
- 3 tablespoons all-purpose flour
- 1/2 teaspoon black pepper -- freshly ground
- 3 cups beef stock -- Better than Bouillon works well
- 12 ounces beer -- malty; Nut brown ale is nice
- 2 tablespoons tomato paste
- 2 teaspoons mustard -- brown or yellow
- 2 teaspoons fresh savory -- or teaspoon dried savory or marjoram; more for dried
- 1 pinch cayenne
- 1 1/2 cups pearl onion -- blanched and peeled (frozen works too)
- 6 medium carrot -- cut into chunks
- 4 small red potatoes -- peeled and cut into chunks
- 3 Medium parsnip -- cut into chunks
- Fry bacon in a Dutch oven until crisp
- Remove bacon w/ slotted spoon, drain and reserve it.
- Stir the onion into the bacon fat and sauté until soft and transluscent, about 5 minutes.
- Toss the meat cubes with the flour , salt, and pepper. Add about half the cubes to the Dutch oven and brown. Add remaining cubes and brown.
- Pour in the stock and beer, tomato paste, mustard, savory, and a pinch or two of cayenne.
- Simmer for 1 hour, then add the pearl onions, carrots, potatoes, and parsnips.
- Simmer uncovered for 1 to 1 1/2 additional hours, until the meat and vegetables are very tender and the liquid is thick.
- Add Bacon back onto pot about 20 minutes before serving
