Belgian Beef Stew

• 4 tablespoons unsalted butter
• 4 slices bacon, about 4 oz., roughly chopped
• 4 yellow onions, thinly sliced
• 2 teaspoons firmly packed dark brown sugar
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• salt
• fresh ground pepper
• 3 lbs round steaks, cut into chunks about 3 inches wide (or chuck steak)
• 2 tablespoons olive oil
• 2 cups dark beer

1. In a large, heavy pot, melt 2 T of the butter over med-high heat.
2. Add the bacon and cook, turning, until crisp, about 3 minutes.
3. Transfer the bacon to a paper towel to drain.
4. Add the onions to the pot, sprinkle in the sugar, and saute until the onions are a deep caramel brown, about 35 minutes.
5. Stir in the garlic.
6. Transfer the onion mixture to a plate.
7. On another plate, stir together the flour, 1 tsp salt, and t tsp pepper.
8. Turn the steak pieces in the seasoned flour, shaking off any excess.
9. Melt the remaining 2 T butter with the olive oil in the pot over medium heat.
10. Working in batches, sear the steak, turning occasionally, until browned on all sides, about 10 minutes.
11. Transfer to a plate.
12. Pour in the beer and stir to scrape up any browned bits on the pot bottom.
13. Bring to a boil.
14. Return the onion mixture and the steak to the pot.
15. Cover and cook over low heat until the meat is very tender, about 2 hours.
16. Divide the stew among shallow bowls and serve.

unsalted butter, bacon, yellow onions, brown sugar, garlic, allpurpose, salt, fresh ground pepper, olive oil, dark beer

Taken from www.food.com/recipe/belgian-beef-stew-513526 (may not work)