Beef pot roast in beer sauce

Ingredients:

• 0.7 kg of beef shoulder blade, cut into large cubes
• 220 g bacon (piece), cut into thick strips
• 2 medium onions, thinly sliced
• 1 tbsp. vegetable oil
• 5 carrots, peeled and cut into large pieces
• 1 heaping tablespoon of flour
• 0.33 ml of beer (dark or light, to your taste)
• 6 prunes
• 1 tbsp dried thyme
• 1 cup beef broth

Preparation:

1. Preheat oven to 160°C.
2. In a large Dutch oven, heat the bacon over medium-low heat and render the fat. Transfer the bacon to a plate once crisp, leaving the fat in the Dutch oven. Add the onion, season with salt and pepper to taste, and sauté over low heat until the onion is caramelized, about 30 minutes.
3. Transfer the onions to a plate, leaving as much of the fat in the pan as possible. Add the vegetable oil and mix it with the fat. Increase the heat to high. Season the beef generously with salt and black pepper and fry in batches until well browned on both sides.
4. Once all the meat is browned, add the previous batches of beef back to the pot along with the onions, carrots, and bacon. Add the flour and stir. Cook for 1 minute, then pour in the beer and scrape up any browned bits from the bottom of the pot. Add the remaining ingredients and bring the mixture to a boil.
5. Cover the pot and simmer in the oven until the meat is tender, about 2 hours. Remove the pot from the oven and transfer the meat to a serving platter.