This recipe is from Cooking Light Magazine
Ingredients:
3 center cut bacon slices, cut into 1/2-inch patties
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle amber beer
2 cups (1/2-inc thick) slices carrot (about 1/2 pound)
1 3/4 cups slices parsnip
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf
Procedure:
Cook bacon in a large dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan: cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occassionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat and simmer 2 hours or until beef is tender. Discard bay leaf.