- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2009
MethodSprinkle beef with salt and pepper. In Dutch oven, heat 1 tbsp (15 mL) of the vegetable oil over medium-high heat; brown beef, in batches. Remove to bowl.
Add 1/4 cup (50 mL) of the broth to pan, scraping up brown bits; add to bowl. Fry bacon; with slotted spoon, add to bowl.
Add remaining oil to pan; cook onions over medium heat, stirring often, until golden, 10 to 15 minutes. Stir in sugar and vinegar until sugar is melted.
Add remaining stock, beer, bay leaves, thyme and 1 cup (250 mL) water, scraping up brown bits. Return beef mixture to pan; bring to boil.
Cut off bread crust; spread bread with mustard; float, mustard side down, on stew. Reduce heat to low; cover and simmer for 1-1/4 hours.
Break up bread, stirring into sauce. Simmer, covered, until thickened and beef is tender, about 15 minutes. Discard bay leaves. Stir in parsley.
Nutritional facts Per serving: about
- Sodium 713 mg
- Protein 41 g
- Calories 451.0
- Total fat 22 g
- Cholesterol 108 mg
- Saturated fat 8 g
- Total carbohydrate 17 g
- Iron 29.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 2.0
- Vitamin C 5.0