Flemish Beef Roast (Or Stew) With Vegetables

• 6 slices bacon, cut into 1/2 inch pieces
• 4 4 lbs beef blade roast or 4 lbs cross-rib roasts
• 1/2 cup brown sugar, packed
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon dried thyme leaves
• 1 cup water
• 12 ounces beer
• before serving
• 2 (20 ounce) packages frozen stew vegetables
• TO MAKE GRAVY
• 1 cup cold water
• 1/2 cup all-purpose flour

1. Fry bacon in 5-quart Dutch Oven until crisp.
2. Remove with slotted spoon; drain on paper towels.
3. Cook beef in bacon fat over medium heat, turning occasionally, until brown; drain.
4. Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
5. Heat to boiling; reduce heat.
6. Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
7. (OR transfer to crock pot after boiling and cook on LOW setting for 4 to 6 hours until beef is tender).
8. If serving that evening, continue onto"TO SERVE" or cover and refrigerate beef and broth separately.
9. (Store no longer than 48 hours).
10. TO SERVE:
11. About 45 minutes before serving, remove fat from broth.
12. (If using crock pot, add vegetables for the last 1 1/2 hours).
13. Heat beef and broth to boiling.
14. Add vegetables; cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
15. Remove beef and vegetables to warm platter.
16. Shake water and flour in covered container; stir into broth.
17. Heat to boiling, stirring or whisking constantly.
18. Boil and stir for 1 minute.
19. Serve with beef and vegetables.

bacon, beef blade roast, brown sugar, salt, garlic, pepper, thyme, water, beer, before serving, frozen stew vegetables, gravy, cold water, allpurpose

Taken from www.food.com/recipe/flemish-beef-roast-or-stew-with-vegetables-102212 (may not work)