Hands-on Time
40 Mins
Total Time
1 Hour 40 Mins
Yield
Serves 6
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until crisp. Place bacon on paper towels; let stand 3 minutes. Chop.

Step 2

Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan. Add half of beef; cook 6 minutes or until browned, turning occasionally. Place browned beef on a plate. Repeat with remaining beef.

Step 3

Add onion, thyme, and garlic to pan; cook 8 minutes or until lightly browned, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup. Sprinkle flour evenly over onion mixture; cook 1 minute, stirring constantly. Stir in stock, sugar, vinegar, bay leaves, beer, and bacon; bring to a simmer. Add beef, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 1 hour or until beef is tender. Discard bay leaves.

Step 4

Place about 2/3 cup noodles in each of 6 bowls. Top each serving with about 1 cup stew; sprinkle each with 1 teaspoon parsley.

Step 5

Petrus Oud Bruin ABV 5%

Step 6

Aged for two years in oak barrels, this Flemish-style oud bruin (old brown ale) walks the line between sweet and sour, and tastes like a combination of brown ale and burgundy wine. Add to that its hints of plum, black cherry, and brown sugar, and it's the perfect base--and accompaniment--for this hearty beef stew.

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