Flemish Beef Roast (Or Stew) With Vegetables - cooking recipe

Ingredients

6 slices bacon, cut into 1/2 inch pieces
4 4 lbs beef blade roast or 4 lbs cross-rib roasts
1/2 cup brown sugar, packed
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon dried thyme leaves
1 cup water
12 ounces beer
before serving
2 (20 ounce) packages frozen stew vegetables
TO MAKE GRAVY
1 cup cold water
1/2 cup all-purpose flour

Preparation

Fry bacon in 5-quart Dutch Oven until crisp.
Remove with slotted spoon; drain on paper towels.
Cook beef in bacon fat over medium heat, turning occasionally, until brown; drain.
Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
Heat to boiling; reduce heat.
Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
(OR transfer to crock pot after boiling and cook on LOW setting for 4 to 6 hours until beef is tender).
If serving that evening, continue onto\"TO SERVE\" or cover and refrigerate beef and broth separately.
(Store no longer than 48 hours).
TO SERVE:
About 45 minutes before serving, remove fat from broth.
(If using crock pot, add vegetables for the last 1 1/2 hours).
Heat beef and broth to boiling.
Add vegetables; cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
Remove beef and vegetables to warm platter.
Shake water and flour in covered container; stir into broth.
Heat to boiling, stirring or whisking constantly.
Boil and stir for 1 minute.
Serve with beef and vegetables.