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1
In a large skillet, cook bacon over medium-high heat until crisp.
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2
Remove with a slotted spoon and drain on a paper towel.
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3
Cover and refrigerate until ready to use.
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4
Drain off all but 1 tbsp (15 ml) fat from pan, reserving remainder.
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5
Add beef to pan, in batches, and cook, stirring, until lightly browned, about 4 minutes per batch, adding more bacon drippings between batches if necessary.
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6
Using a slotted spoon, transfer to slow cooker stoneware as completed.
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7
Reduce heat to medium.
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8
Add onions to pan, adding more bacon drippings if necessary, and cook, stirring, until softened, about 3 minutes.
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9
Add garlic, thyme, salt and peppercorns; cook, stirring, for 1 minute.
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10
Add flour and cook, stirring, until lightly browned, about 2 minutes.
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11
Stir in tomato paste.
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12
Add beer, stock and bay leaves; bring to a boil.
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13
Cook, stirring, for 1 minute, scraping up any brown bits in the pan.
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14
Transfer to stoneware and stir well.
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15
Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender.
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16
Stir in paprika solution and reserved bacon.
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17
Add collard greens, in batches, completely submerging each batch in liquid before adding another.
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18
Cover and cook on High for 30 minutes, until collards are tender.
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19
Discard bay leaves.
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20
MAKE AHEAD
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21
Complete Step 3, heating 1 tbsp (15 ml) oil in pan before softening the onions.
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22
Cover and refrigerate for up to 2 days.
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23
When youre ready to cook, saute the bacon and brown the beef.
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24
Combine meat and vegetable mixture and continue with Step
