Belgian Beef Stew

Ingredients

 * 1 pound bacon, diced
 * 1 tablespoon butter
 * 20 small boiling onions, peeled
 * 3 cloves garlic, minced
 * 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
 * 2 tablespoons all-purpose flour
 * 2 teaspoons salt
 * 1/2 teaspoon ground black pepper
 * 16 ounces dark beer
 * 1/2 bunch fresh parsley, chopped
 * 1 lemon, juiced and zested
 * 1 tablespoon grated lemon zest

Directions

 * 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 mixture to the pot.
 * Stir in flour, 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.