Beef Carbonnade

Heb.11:6 And without faith it is impossible to please him, for whoever would draw near to God must believe that he exists and that he rewards those who seek him.

1/2 lb. bacon, cut into large chunks

2 medium onions, sliced

Kosher salt and freshly ground black pepper

1 T olive oil

1 1/2 pounds beef chuck, cut into large chunks

3 carrots cut into large chunks

1 T flour

12 ounces beer

6 prunes

1 T thyme

1 cup beef stock

Preheat the oven to 325 degrees.

In a large Dutch oven over medium-low heat, add the bacon and cook until crispy. Remove. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are caramelized, about 30 minutes. Remove the onions leaving the drippings. Add the oil and mix it with the bacon drippings. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.

Add seared meat to Dutch oven along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before de-glazing the pan with the beer. Add the rest of the ingredients and bring the mixture to a simmer. Cover the pot until the beef is tender, about 2 hours.