Ingredients
- 1/2 pound bacon (thick-cut, coarsely chopped)
- 2 medium yellow onions, sliced
- 6 garlic cloves, coarsely chopped
- Seasoned salt and freshly ground black pepper
- Oil, only if needed for browning
- 1 (1 1/2 pound) beef blade roast (cut into large cubes)
- 12 ounces carrots (4 thick carrots, peeled and cut into large chunks)
- 1 1/2 tablespoons all-purpose flour
- 12 ounces beer (dark or light)
- 48 to 64 grams prunes (6-8 prunes)
- 2 teaspoons dried thyme
- 1 cup beef broth
How to Make
-
Step 1: Preheat the oven to 350 degrees F. In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes. Add in chopped garlic the last 3 minutes of cooking time.
-
Step 2: Remove the onions and garlic to a plate, leaving all the bacon fat in the pot. If needed add in some oil and mix it with the bacon fat.
-
Step 3: Season the beef generously with salt and pepper. Brown in batches, until nicely browned on both sides.
-
Step 4: Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add in prunes, thyme and broth; bring the mixture to a simmer.
-
Step 5: Cover the pot and put it in the oven. Cook until the beef is tender, about 2 hours. Serve beef with veggies and prunes.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.