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1
Adjust rack to bottom third of oven and heat to 325 degrees.
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2
In a medium-large Dutch oven, cook bacon over medium-low heat till crisp, stirring frequently, about 10 min.
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3
Transfer to a paper towel-lined baking sheet; set aside.
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4
Season beef with salt and pepper.
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5
Add in 2 Tbsp.
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6
oil to pot, and raise heat to medium-high.
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7
Working in batches, brown meat, 1 to 2 min per side.
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8
As each batch is browned, transfer to a medium bowl; set aside.
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9
If necessary, add in remaining Tbsp.
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10
oil.
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11
Lower heat to medium.
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12
Add in onions and deglaze with about 2 Tbsp.
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13
of the ale, scraping any browned bits from bottom of pan with a wooden spoon.
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14
Continue to cook, stirring frequently till soft, about 8 min.
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15
Sprinkle flour over onions and cook, stirring, 1 minute more.
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16
Add in remaining ale, and bring to a boil, scraping any remaining browned bits from bottom of pan with a wooden spoon.
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17
Tie thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine.
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18
Add in to onions.
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19
Return bacon and beef to pan, pushing beef down into liquid.
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20
(The liquid won't completely cover beef).
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21
Add in 1 tsp.
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22
salt.
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23
Bring to a boil.
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24
Cover, and transfer to oven.
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25
Cook till beef is fork tender, about 2 hrs.
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26
Remove herb bundle, and throw away.
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27
Taste and adjust for seasoning.
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28
Serve with boiled small new potatoes.
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29
This recipe yields 6 to 8 servings.
