An excellent hearty stew made with beef, beer and vegetables.
Preheat oven to 300°
Sprinkle beef with flour and salt and pepper.
In a large dutch oven (heavy bottomed pot) with a lid, saute the bacon until crisp. Remove to a plate.
In the bacon grease add the beef in batches until browned. Be sure and take your time-the browning makes a difference in the flavor. Remove beef to plate with bacon. Add a couple Tablespoons of oil if the pan gets too try in between batches.
Add the onions to the pot and saute until tender, about 5-7 minutes.
Add back the beef and bacon to the onions. Stir in the beer, stock, thyme, bay leaf and tomato paste. Bring the mixture to a simmer. Cover and place in oven for 2 1/2 hours.
During the last hour of cooking add the carrots and potatoes. Taste for seasoning and serve warm with crusty bread and a beer.
I like to buy tomato paste in tubes so I can use the amount I need and save the rest for a later date. Most recipes only call for 1-2 Tablespoons but the cans are much bigger. The tubes are able to close so you do not waste as much.