Instructions: Adjust rack to bottom third of oven and heat to 325 degrees. In a medium-large Dutch oven, cook bacon over medium-low heat until crisp, stirring frequently, about 10 minutes. Transfer to a paper towel-lined baking sheet; set aside.

Season beef with salt and pepper. Add 2 tablespoons oil to pot, and raise heat to medium-high. Working in batches, brown meat, 1 to 2 minutes per side. As each batch is browned, transfer to a medium bowl; set aside.

If necessary, add remaining tablespoon oil. Lower heat to medium. Add onions and deglaze with about 2 tablespoons of the ale, scraping any browned bits from bottom of pan with a wooden spoon. Continue to cook, stirring frequently until soft, about 8 minutes. Sprinkle flour over onions and cook, stirring, 1 minute more. Add remaining ale, and bring to a boil, scraping any remaining browned bits from bottom of pan with a wooden spoon.

Tie thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine. Add to onions. Return bacon and beef to pan, pushing beef down into liquid. (The liquid will not completely cover beef). Add 1 teaspoon salt. Bring to a boil. Cover, and transfer to oven. Cook until beef is fork tender, about 2 hours. Remove herb bundle, and discard. Taste and adjust for seasoning. Serve with boiled small new potatoes.

This recipe yields 6 to 8 servings.

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