Belgian Beer-Braised Beef (Carbonnade)

Ingredients:

• 3 pounds chuck roast, cut into 1" cubes
• 2 11.2oz bottles OR 1 750ml bottle Belgian Beer
• 4 slices bacon, diced 
• 3 medium onions, sliced thin
• 4 cloves garlic, chopped
• 4 Tablespoons olive oil 
• 3 Tablespoons all-purpose flour
• 1.5 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 Tablespoon whole grain mustard
• 1 Tablespoon dark brown sugar
• Salt & Pepper to taste
• Fresh parsley, chopped 

Directions:

1. Marinate the beef for at least 2 hours or overnight in the beer, garlic, 1/4 teaspoon salt and bay leaves.
2. Remove the beef and pat dry. Reserve the marinade. 
3. Heat olive oil in a dutch oven, and working in batches, brown beef on all sides. Set aside in a large bowl. 
4. In the same dutch oven, fry the bacon until crisp and golden. Set aside in the same bowl with the beef.
5. Lower heat and fry onions in bacon grease until caramelized - about 20 minutes. 
6. Add the flour and cook, stirring constantly, until flour is browned.
7. Add the beef broth and scrape the brown bits from the bottom of the pan. Add the marinade, the beef, the bacon, and the thyme.
8. Bring to a boil, then lower heat and simmer for 1.5 hours. 
9. Add the brown sugar, mustard, and freshly ground pepper. Cook for another 30 minutes.
10. Sprinkle with fresh parsley and serve with Belgian frites.