bacon, cut across into 1/2 inch pieces
3 pounds beef chuck, cubed
pounds sliced onion
3 tablespoons flour
3 cups beer
1 cup beef
1 tablespoon wine vinegar
1 teaspoon minced garlic
chopped thyme leaves
2 bay leaves
In a heavy bottom cast iron
skillet, cook bacon bits to crisp.
Remove bacon and save. Add the cubed
beef chuck in the bacon fat. Add sliced onion, brown.
Remove fat. Singe
with flour. Mix well. Add beer and beef stock to cover. Bring to boil. Add
small amount of wine vinegar, minced garlic, thyme and bay leaf. Cover.
Cook for 2 hours or until beef is tender.
Sprinkle with crisp bacon
This Flemish style dish is served with braised red cabbage.