1/2 lb. slab bacon cut in 1/2" pieces
2 medium onions, sliced
kosher salt and black pepper
1 1/2 lbs. beef chuck, cut into large cubes
5 carrots, peeled and cut into large chunks
Generous T. of flour
12 oz. of dark beer
6 prunes
1 T. dried Thyme
1 c. beef stock
Preheat oven to 325 degrees.
In a large dutch oven over medium high heat cook the bacon until it renders the fat and is almost crispy. Remove bacon pieces with a slotted spoon and reserve in a small bowl.
Add the onions. Season with salt and pepper to taste and cook over low heat until deep in color and caramelized, about 30 minutes. Remove the onions and reserve.
Raise the heat to high. Season the beef pieces with salt and pepper. Sear in batches until nicely browned on both sides. Do in two batches if necessary.
Add the bacon, onions and carrots to the pan. Sprinkle with the flour. Stir and cook for about a minute.
Deglaze the pan with the beer. Add the prunes, thyme and stock, and bring all to a simmer. Cover the pot and cook in the oven until the beef is tender, about 2 hours.
Serve over noodles.