Belgian Beef & Beer Stew

An amber Belgian beer is ideal in this dish, though most amber beers or brown ales—such as Newcastle—would work just fine. Garnish with fresh thyme.

Ingredients
3 center-cut bacon slices, cut into 1/2-inch pieces
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle amber beer
2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf

1. 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.

2. Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 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.

Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth
Yield: 8 servings (serving size: 1cup)

CALORIES 373 ; FAT 12.2g (sat 5g,mono 3.2g,poly 0.4g); CHOLESTEROL 118mg; CALCIUM 56mg; CARBOHYDRATE 18.4g; SODIUM 780mg; PROTEIN 40.4g; FIBER 3.9g; IRON 5.1mg

Cooking Light, DECEMBER 2009