Belgian Beef Stew

Ingredients

• 1 pound bacon diced
• 2 pounds beef chuck lean trimmed cut into 1 inch cubes
• 1 tablespoon butter 
• 16 ounces beer dark
• 2 tablespoons flour all-purpose
• 0.5 bunch parsley fresh chopped
• 3 cloves garlic minced
• 0.5 teaspoon ground pepper black
• 1  juice of lemon juiced
• 1 tablespoon lemon zest grated
• 20 small onions boiling peeled
• 2 teaspoons salt 

Equipment

• pot
• dutch oven

Directions

1. Blanch the bacon for 1 minute in boiling water.
2. Drain.
3. Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned.
4. Add onions; cook until golden.
5. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic.
6. Remove bacon mixture from pot, and set aside.
7. Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper.
8. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
9. Remove pot from heat, and stir in parsley, lemon zest, and lemon juice.
10. Serve hot.