Beef 'n' Brew Stew

 

Serves 8 hearty eaters

• 4 slices slab bacon, chopped
• 2 tablespoons all-purpose flour
• 2 teaspoons ground red chile
• 1½ teaspoons salt
• 1 teaspoon dry mustard
• ¾ teaspoon cumin seeds, toasted and ground
• ½ teaspoon Cayenne
• ½ teaspoon fresh-ground black pepper
• 2½ pounds sirloin, cut in ½- to ¾-inch cubes
• 2 cups chopped onions
• 3 cups beer
• 2 cups unsalted beef stock
• 2 tablespoons tomato paste
• 1 tablespoon plus 1 teaspoon unsulphured dark molasses
• 1½ cups pearl onions, peeled
• 6 carrots, cut into thick chunks
• 2 medium baked potatoes, cut into chunks, placed in water to prevent discoloration

1. Preheat the oven to 325F (160C).
2. Fry the bacon in a large, heavy skillet over medium heat until the bacon is crisp ; remove it woth a slotted spoon, drain it, and set it aside ; keep the bacon drippings warm in the skillet.
3. While the bacon is cooking, combine the flour, chile, salt, mustard, cumin, Cayenne, and black pepper in a medium plastic bag or paper bag ; in batches, add the sirloin to the seasoned flour mixture, and shake to coat each cube.
4. Turn the heat under the skillet to medium-high ; in batches, add the sirloin cubes and brown them ; don't overcrowd the meat, or it won't brown properly.
5. With the slotted spoon, transger the sirloin to a small stockpot, Dutch oven, or four-quart oven-proof pan.
6. Add the chopped onions to the skillet, and sauté them in the remaining bacon grease until they are soft ; if the mixture is dry, add a couple of tablespoons of water, being sure to scrape up all the browned bits remaining in the skillet.
7. Transfer the onions to the stockpot or pan ; pour the beer and stock over the meat, add the tomato paste and molasses, and stir well.
8. Place the stew in the oven, and bake it for about 1½ hours ; add the pearl onions, the carrots, and the potatoes.
9. Bake the stew 1½ hours longer ; at the end of the baking time the liquid should have reduced to a light sauce.
10. If it remains thinner than you prefer, heat the pan over the stove over medium-high heat to thcken it ; add the reserved bacon, and more salt if needed.
11. You can eat the stew immediately, but it will develop more flavor if you chill it overnight ; reheat it before serving.

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