Flemish Beef Stew

Warning!  This recipe is not for those of you who have no self control.  It takes will power to make this dish.  Why?  Because you have to fry up a half pound of bacon as a first step, and then sit on that bacon without eating all of it for about 3 hours.  In my house, this feat is next to impossible.  I mean, who can resist bacon?  In the words of my good friend John - "Everything is better with bacon".


It certainly is true in this case.  Maybe because you cook almost all of the ingredients in bacon grease.  It's like a heart attack in a bowl.  Combine that with some beer and you have a marriage made in heaven.

Flemish Beef Stew


4 pounds beef roast - cut into 1 inch cubes
1/2 pound bacon - cut into 1 inch pieces
1 extra large onion - thinly sliced
3 cloves garlic - pressed
3/4 C flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp rosemary
2 C Guiness Beer
4 C water
4 tsp Penzey's Beef Soup Base
4 TB red wine
3 TB brown sugar
Olive oil
6 yukon gold potatoes


In a large dutch oven, render bacon over medium-low heat until crisp.  Remove and set aside.


In a large bowl, combine salt, pepper and flour.  Dredge the beef in the flour and brown in the bacon grease, working in batches so you don't crowd the pan.  Add more olive oil as necessary.  Set aside browned meat.


Add a few tablespoons of oil to the drippings.  Add onions and garlic, cook until soft, but not browned.  Remove and set aside.


Return beef to the pan, add beer, water, soup base, red wine and rosemary.  Bring to a boil, scraping up browned bits on the bottom, simmer and reduce liquid by 1/3.


Add onions and garlic to beef mixture, cover with a lid and bake in oven at 350 for 2 hours.  While baking the stew, cut up potatoes, drizzle with olive oil, lightly salt and pepper.  Bake in the oven with the stew for 1 1/2 hours.  Remove from from the oven, and add the potatoes and bacon to the stew.


Serve with yummy crusty bread, and of course, more Guinness.  Enjoy!