Belgian Beef Stew

• 14 lb lean diced bacon
• 1 tablespoon butter
• 20 small onions
• 1 clove minced garlic
• 2 lbs boneless beef chuck roast or 2 lbs beef round steak, cut into 1 1/2 inch cubes
• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• 12 teaspoon ground fresh black pepper
• 12 ounces beer
• 1 tablespoon lemon juice

1. Pour boiling water over the diced bacon.
2. Let stand for two minutes, then drain.
3. Put bacon and butter into a large skillet.
4. Cook bacon until transparent and limp.
5. Add the peeled small whole onions, garlic.
6. Cook stirring frequently until they are golden.
7. Transfer bacon and onions to a dutch oven.
8. Add the cubes of beef into fat left in skillet and brown.
9. Transfer the beef in with the onions and bacon.
10. Stir in the flour and salt, nutmeg, pepper, and beer.
11. To just barely cover the meat.
12. Bring to a med.
13. boil, reduce heat and simmer for 2 hours or until tender.
14. Taste for seasonings.
15. Add more salt and pepper if needed atjust before serving.
16. Remove from heat and add lemon juice.
17. Serve with cooked wide egg noodles, garnish with parsley.

lean, butter, onions, garlic, chuck roast, flour, salt, ground fresh black pepper, beer, lemon juice

Taken from www.food.com/recipe/belgian-beef-stew-74849 (may not work)