- 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
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.