beer braised beef with carrots and potatoes

I don’t know about you, but no matter how many times I run the dishwasher (most days twice a day, I may add) there’s always at least one dirty dish in the sink. It probably doesn’t help that I’m a food blogger and it’s my job to make a completely out-of-this-world mess in the kitchen every single day. I really love that part, cleaning the mess … my least favorite. Where’s that magic wand when you need it?

Ingredients

• 3 slices bacon, diced
• 1 large onion, halved and sliced
• 2 teaspoons dark brown sugar
• 2 cups dark beer
• 1 pound boneless chuck steak, trimmed and cubed
• 3 medium size carrots, roughly chopped
• 3 medium size potatoes, roughly chopped
• 1/4 teaspoon ground allspice
• 3-4 bay leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme
• salt and pepper

Instructions
Preheat the oven to 300F .
In a large, heavy ovenproof pot or Dutch oven, cook the bacon over medium flame for about 5 minutes. Stir in the onion and the sugar.
Cover and cook over medium flame, stirring occasionally, until the onion is deep brown, about 12 minutes. Stir in the beer, scraping up any browned bits from the bottom of the pan.
Add the chopped carrots, potatoes and beef to the pot. Stir in the ground allspice, bay leaves, mustard, thyme, salt and pepper.
Bring to a simmer over medium flame.
Cover, transfer to the oven and cook until the beef and vegetables are tender, about 1 1/2 hours.
Remove and discard the bay leaves
Serve warm with crusty bread.

Source -here-