Beef stew in beer

Ingredients:

• 2 kg boneless beef neck
• 3 tablespoons of vegetable oil
• 3 strips bacon, cut into pieces
• 3 medium onions, chopped
• 5 cloves garlic, thinly sliced
• 2 bay leaves
• 2 tbsp. premium flour
• 1 bottle (0.33 l) of amber ale
• 2 cups lightly salted beef broth
• Fresh flat-leaf parsley
• Baked toast with Gruyere, for serving

Preparation:

1. Preheat oven to 175°C.
2. Heat vegetable oil in a large, heavy-bottomed pot or wok over medium-high heat. Season the beef generously with salt and black pepper. Cook in the hot oil until browned on all sides, about 8 minutes. Transfer to a plate.
3. Add the bacon to the pan and cook, stirring, until crisp. Set aside for serving. Add the onion, garlic, and bay leaf to the rendered fat and cook until the onion is lightly browned, about 10 minutes. Add the flour and cook for 2 minutes. Slowly pour in the beer, stirring to thicken. Add the beef broth.
4. Return the browned beef to the cauldron. Bring to a boil, cover, transfer to the oven, and simmer, turning once, until the meat is tender and flakes easily, about 3.5 hours. Skim off any fat from the surface of the sauce before serving. Discard the bay leaf.
5. Slice the meat and serve with sauce and cheese toasts. Sprinkle with fried bacon and parsley.