Bacon And Beef Stew

• 8 ounces bacon (about 7-8 slices), chopped
• 4 medium carrots, cut into 1/2-in. pieces (about 2 1/2 cups)
• 1 large red onion (about 10 oz.), cut into 1/2-in. pieces
• 4 garlic cloves, chopped (about 2 Tbsp.)
• 1 cup beer
• 1/4 cup all-purpose flour
• 8 cups low-sodium beef broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 12 ounces baby golden potatoes
• 3 tablespoons coarse-grain mustard
• 1 tablespoon red wine vinegar
• 1/2 cup chopped fresh flat-leaf parsley

1. Cook bacon in a large Dutch oven over medium-high until crisp, about 8 minutes. Transfer bacon to a plate lined with paper towels, reserving 2 tablespoons drippings in Dutch oven.
2. Add carrots and onion to drippings in Dutch oven; cook, stirring often, until beginning to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add beer; cook about 5 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
3. Stir in flour; cook, stirring constantly, until mixture is thickened and beginning to brown, 5 minutes. Whisk in broth, salt, and pepper; bring to a boil, whisking constantly. Reduce heat to medium-low, and add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in Beef, mustard, vinegar, and cooked bacon. Sprinkle with parsley, and serve immediately.

bacon, carrots, red onion, garlic, beer, allpurpose, beef broth, kosher salt, black pepper, golden potatoes, coarsegrain mustard, red wine vinegar, parsley

Taken from www.myrecipes.com/recipe/bacon-and-beef-stew (may not work)