On Sunday, I made this stew in preparation for the week. It was a recipe that I discovered in the November 2015 Cooking Light. It sounded delicious and it really made the house smell wonderful when I was cooking it. The recipe was called Flemish Beef and Beer Stew since the original recipe called for using a brown Belgian ale. I used a porter that I had on hand as a substitute and it worked just as well.

Start by heating a large Dutch oven over medium heat. Add 2-4 pieces of bacon to the pan and cook 5 minutes or until crisp. Place bacon on paper towels and let stand until needed later.

Sprinkle 1 1/2 -2 pounds of stew beef with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add a few tablespoons of olive oil to pan. Add the beef and cook about 6 minutes or until browned on all sides, turning occasionally. Place the browned beef on a plate and set aside.

Add 2 cups of sliced onion, 1 cup of baby carrots, 1/2 teaspoon of dry thyme, and 3 minced garlic cloves to the pan. Cook 8 minutes or until lightly browned, stirring occasionally. Weigh or lightly spoon 1/3 cup of flour into a dry measuring cup. Sprinkle the flour evenly over onion mixture and cook for 1 minute, stirring constantly. Stir in 2 cups of beef stock, 2 tablespoons of brown sugar, 2 tablespoons of cider vinegar, 2 bay leaves, 1 12-ounce bottle of brown ale, and the bacon, which has been chopped into small pieces. Bring to a simmer. Add the beef back to the pot along with 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and reduce heat. Continue to simmer for 1 hour or until beef is tender. Discard the bay leaves.

Serve with egg noodles. Place some of the noodles in each bowl and top with about 1 cup stew. Sprinkle each with 1 teaspoon parsley if available.