- 6 ounces bacon
- 2 tablespoons olive oil
- 2 pounds chuck or rump roast, cut into ½ inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 2 large yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons cornstarch
- 1 cup beef broth
- 1 12 ounce bottle lager (local craft is preferred)
- 1 teaspoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1 tablespoon brown sugar
- 2 bay leaves
- In a large stockpot over medium heat cook the bacon until it is crispy. Remove the bacon and when cool dice into small pieces. Leave the grease in the stockpot.
- Turn the heat to medium-high and add the olive oil, roast, salt, and pepper. Cook until the roast is browned, stirring occasionally. When browned use a slotted spoon and remove the roast.
- Turn the heat down to medium and add the butter and onion. Cook until the onion is starting to turn translucent, about 5-8 minutes. Add the garlic and cook for 1 additional minute.
- Turn the heat to high and add the cornstarch and stir into the onion mixture. When it starts to thicken add the broth, lager, Italian seasoning, Dijon mustard, brown sugar and bay leaves. Bring to a boil.
- Reduce the heat to low and add the bacon and roast. Cover and simmer for 2 hours.
- Serve with bread
Tomorrow: December is Tomato and Winter Squash Month. Tomorrow’s recipe will include Winter Squash.