Belgian Beef Stew

Lemon, dark beer, and bacon add distinctive flavor elements to this 'carbonnade' style stew. Traditionally, Flemish beef stew is the only kind that uses beer in its preparation.

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Blanch the bacon for 1 minute in boiling water. Drain.

Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned.Add onions; cook until golden.Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic.Remove bacon mixture from pot, and set aside.

Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixtureto the pot.Stir inflour, salt, and pepper.Add enough beer to just barely cover the meat.Bring to a boil, reduce heat to simmer, and cover.Cook for 1 1/2 to 2 hours.

Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.

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