1/4 lbs slab bacon, chopped small

2.5 lbs boneless chuck roast, cut into 1.5 inch cubes

2 medium yellow onions, chopped

5 cups sliced cremini mushrooms

2 garlic cloves, minced

3 tbsp all purpose flour

2 bottles Belgian Dubble or Brune beer

2 carrots, sliced and quartered

1/2 lbs potatoes, cubed

1 cup beef broth

2 tbps yellow mustard

1 tsp salt

1 tsp dried thyme

1/2 tsp caraway seed

1/2 tsp ground pepper

1 bay leaf

In dutch oven, cook bacon over medium-high heat, until crisp. Remove bacon (reserving fat)

Brown beef in portions, browning on all sides (approx 5 minutes per portion). Remove from pot after browned

Add onion to dutch oven, sauté for 4 minutes

Add mushroom and garlic, sauté for 4 more minutes (add 1/2 cup water if too dry)

Add flour, and stir. Cook for 4 minutes

Stir in beer, scraping bottom to release browned bits

Add bacon, beef, carrot, and remaining ingredients to pan; Bring to boil

Cover and reduce to simmer, cook for 2 hours.

Discard bay leaf and serve