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Ingredients

  • 3 slices bacon, diced
  • 1 large onion, halved and sliced
  • 3 teaspoons dark brown sugar
  • 1 bottle dark beer or stout such as Guinness
  • 5×200 grams boneless chuck steaks
  • 1/4 teaspoon ground allspice
  • 1 pound parsnips-peeled and cut into 3-inch pieces, thicker segments halved
  • 4 bay leaves
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh thyme

Method

Preheat the oven to 150  degrees C. In a large, heavy ovenproof pot or Dutch oven, cook the bacon over medium for 5 minutes.

Stir in the onion and 2 tsp. of sugar. Cover and cook over medium, stirring occasionally, until the onion is deep brown – 12 to 14 minutes.

Pour in the beer, scraping up any browned bits from the bottom of the pan.

In a bowl, combine the beef, allspice, 3/4 tsp. salt and 1/2 tsp. pepper. Transfer to the pot along with the parsnips, bay leaves, mustard, 1 tbsp. thyme and the remaining 1 tsp. sugar

Bring to a simmer over medium. Cover, transfer to the oven and cook until the beef and parsnips are tender, about 1 1/2 hours; remove the bay leaves and season. Divide among bowls; sprinkle with the remaining thyme or parsley. Serve with crusty baguette.

https://www.argylebutchers.com/product/grass-fed-chuck-roll-steaks-5x200gram