Belgian Beef and Beer Stew

Ingredients

• 1  bay leaf 
• 12 ounce amber beer 
• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon caraway seeds 
• 0.5 pound carrots ()
• 2.5 pounds chuck roast boneless trimmed cut into 1 1/2-inch cubes
• 12 ounces cremini mushrooms sliced
• 2 tablespoons dijon mustard country-style
• 1 teaspoon thyme leaves dried
• 3 tablespoons flour all-purpose
• 2  garlic cloves minced
• 1 cup less-sodium beef broth fat-free
• 2 cups onion chopped ( 2 medium)
• 0.5 pound parsnips ()
• 1 teaspoon salt 
• 3 slices center-cut bacon cut into 1/2-inch pieces

Equipment

• frying pan
• dutch oven

Directions

1. Cook bacon in a large Dutch oven over medium-high heat until crisp.
2. Remove bacon from pan, reserving drippings; set aside.
3. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides.
4. Remove beef from pan. Repeat procedure with remaining beef.
5. Add onion to pan; saut 4 minutes. Stir in mushrooms and garlic; saut 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.
6. 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.
7. 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