Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering in a Dutch Oven. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts a flavor and, in turn, thickens and reduces into the perfect accompanying sauce. This recipe uses Belgian-style ale, which enhances the simple, earthy taste of the beef and sautéed onions. Like a Pot Roast, only better!

• 1/4 pound thick-cut bacon, cut into 1/2-inch pieces
• 3 pounds beef chuck or round, cut into large chunks
• Salt and freshly ground black pepper
• 2 to 3 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 (12-ounce) bottles ale
• 2 tablespoons all-purpose flour
• 4 sprigs fresh thyme
• 3 sprigs fresh flat-leaf parsley
• 3 dried bay leaves
• 6 carrots, peeled and cut into 2-inch chunks
• 4 parsnips, peeled and cut into 2-inch chunks
• 1 cup frozen pearl onions, thawed

Preheat oven to 325°. In a medium-large Dutch oven, cook the bacon over medium-low heat until crisp, stirring frequently, about 10 minutes. Transfer to a paper-towel-lined baking sheet; set aside.

Season the flour with salt and pepper and dredge the cubed meat in the seasoned flour, shaking off any excess. Add 2 tablespoons of oil to the pot, and raise heat to medium high. Working in batches, sear the meat until golden brown all over. As each batch is browned, transfer the meat to a plate and set aside.

Lower the heat to medium. Add the onions and sauté 3 minutes. Create a "Bouquet Garni" by tying the thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine. Add the bouquet garni to the onions and return the bacon and browned beef to the pot. Add the ale and bring to a simmer, scraping any browned bits from the bottom of the pan. Cover the pot and transfer it to the oven. Cook until beef is fork-tender, about 2 hours.  During the last half-hour of cooking, add the carrot and parsnip chunks along with the pearl onions.

To serve, remove the herb bundle and discard and adjust the seasoning.

Serves 6