3 slices reduced-sodium bacon, chopped
3 lb(s) (1.5 kg) stewing beef, cut into bite-size pieces
¼ cup (60 mL) all-purpose flour
¼ tsp (1 mL) ground black pepper
12 fl. oz. (341 mL) dark-style beer (or stout)
3 large carrots, sliced
2 Tbsp Knorr® Bovril® Liquid Beef Bouillon
1. Preheat oven to 350°F (180° C). Toss beef with flour and black pepper in large bowl to coat; set aside.
2. Cook bacon in large, deep nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Stir in beef and cook, stirring occasionally, until beef is browned, about 10 minutes. Stir in carrots and cook, stirring occasionally, 2 minutes. Stir in beer and Knorr® Bovril® Liquid Beef Bouillon, scraping up brown bits from bottom of skillet. Bring to boil over high heat.
3. Turn into 3-quart (3 L) casserole or Dutch oven. Bake covered until beef is tender, about 2 hours.
4. Knorr® Chef Tip: Add chopped onions, celery and diced tomatoes for a heartier stew.