Flemish Beef Roast with Vegetables
|Bacon slices||6 , cut into 1/2-inch pieces|
|Beef arm/Blade / cross rib roast||4 Pound|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Beer||1⁄2 Cup (8 tbs)|
|Frozen vegetables||20 Ounce (For Stew, 1 Package)|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
Fry bacon in 4-quart Dutch oven until crisp.
Remove bacon with slotted spoon; drain on paper towels.
Drain fat, reserving 2 tablespoons in pan.
Cook beef in fat over medium heat, turning occasionally, until brown; drain.
Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
Heat to boiling; reduce heat.
Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
Cover and refrigerate beef and broth separately.
Store no longer than 48 hours.