A Comforting Stew with a rich ale base.

Ingredients:

• 1½ lb. Beef, chuck, cut into 3/4-inch cubes
• 8 strips Double smoked bacon, cut into 3/4 x 1/2-inch pieces
• 2 tbsp All-purpose flour
• 1 tbsp kosher salt
• 1 tsp Ground black pepper
• 2 tbsp Canola oil
• 1 Large cooking onion, sliced
• 2 Stalks celery, diced large
• 1/2 lb. Criminal mushrooms, quartered
• 2 Carrots, roughly diced
• 3 Large potatoes, peeled and diced large
• 4 Cloves garlic, minced
• 1 tbsp Molasses
• 1½ tsp Dijon Mustard
• 1/2 tsp Caraway seeds
• 1/2 tsp Paprika
• Salt and fresh cracked black pepper, to taste
• 1 bottle dark ale
• 2 cups beef stock
• Chives or parsley chopped for a garnish

Directions:

Cook bacon until crispy in a stock pot over high heat. Remove the bacon and drain, keep the bacon aside. Coat the beef with the flour, salt and pepper. Brown the beef in the bacon fat on all sides, being careful that the meat doesn’t burn but is browned on all sides. Remove from pot, reserve the beef.

Using the same pot, bring heat to medium and add the canola oil. Add the onion, carrots, Cremini mushrooms, celery and garlic. Use a dash of beer to deglaze the pot. Scrape up all the brown bits stuck to the bottom of the pot. Sauté vegetables for about 4 minutes or until soft. Add the molasses, mustard caraway seeds, paprika, and salt and pepper. Return the bacon and beef to the pot. Add the beer and beef stock and bring to a boil.

Reduce the heat, and simmer partially covered for 1 hour. Add the potatoes. Continue cooking stew for 45 minutes until the beef and potatoes are tender. Garnish with fresh chives or parsley. Serve with horseradish mashed potatoes and seasonal vegetables or bread for dipping.