Boeuf Beer-guignon

Heat a cast iron skillet over medium heat. Cut up the bacon, add it into the pan, and cook until the bacon is crispy, about 10 minutes.

While the bacon cooks, pat each piece of stew meat with a paper towel to ensure that the meat is thoroughly dry.

When it’s done, remove bacon from the skillet with a slotted spoon, and let it drain on paper towels. Remove all but one tablespoon of bacon grease from the skillet and put it into a small jar or bowl.

Turn the skillet up to medium-high, season the stew meat with the salt and pepper, and sear in 3-4 batches, cooking each batch for two minutes per side. Place the browned meat in a 5-quart crockpot while you finish with the remaining batches of beef. Add a tablespoon of reserved bacon grease before starting each new batch.

Add one tablespoon of olive oil to the empty skillet, and sear the carrots for about 2 minutes. Add them to the crockpot. Do the same with the onions, and then the mushrooms adding a tablespoon of oil before cooking each.

Deglaze the skillet by adding a cup of beer, stirring and making sure to get all the good bits off of the bottom of the skillet. Then add the liquid to the crockpot. Add the remaining beer, potatoes, garlic, and stock to the crockpot. Gently mix until everything is evenly combined.

Put the lid on and cook on high for 4 hours, or low for 8 hours. If not using a crockpot, you can place everything in a stock pot, and cook in a 300 F oven for 4-6 hours or until the meat is tender.

Once the cooking time is up, add the flour and cornstarch to a small pot. Using a ladle or large spoon, measure out a cup of the cooking liquid. Add ½ cup of the cooking liquid to the pot, and whisk until well combined. After mixing, heat the pot over medium heat, add the remaining cooking liquid, and cook until the mixture thickens, about 2-3 minutes. Add this liquid back into the crockpot, and mix until combined. Serve with rustic bread and enjoy!