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Local Legend Beef Stew


3 pieces of bacon, cut into small pieces

2 1/2 lbs chuck roast, sliced into 1 1/2 inch cubes

1 large onion, diced

3 garlic cloves, minced

2 tsp ancho chile powder

1 tsp cumin

1/2 tsp cocoa powder

1/4 tsp cinnamon

8 oz can tomato sauce

12 oz Local Legend Sweet Stout

1 cup of beef broth

1 tsp honey

3 sprigs of fresh thyme

1 tsp salt

2 large Russet potatoes, peeled and chopped into 1-inch cubes

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  1. Season beef with salt and black pepper. Heat a Dutch oven or large pot over medium heat. Add bacon and cook until crisp and fat has completely rendered. Remove with a slotted spoon and reserve.
  2. Raise heat to medium-high, add beef to the pot and brown, in batches if necessary, about 12-15 minutes in total. Remove beef with a slotted spoon and reserve.
  3. Add onions and garlic, and cook until onions are translucent, about 5 minutes. Stir in ancho chile powder, cumin, cocoa powder, and cinnamon until fragrant, about 30 seconds. Add tomato sauce and reduce until sauce is thick. Add stout, beef broth, beef, honey, thyme, and salt. Cover, lower heat, and simmer for 1 hour. Add potatoes, cover, and cook for another 20 minutes, until potatoes are tender.
  4. Serve with crisp bacon on top.

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