Belgian Beef And Beer Stew - cooking recipe

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

Preparation

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.
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.
Serving size = 1 cup.