Step 1

Cook bacon in a dutch oven or heavy pot over medium high heat. Cook until brown. Crumble and set it aside.

Step 2

Remove excess bacon fat, leaving behind 2-3 tablespoons in the pot. Season beef with salt and pepper. Add beef to the pot and brown on all sides. Do not overcrowd the pot, work in batches if necessary. Set it aside.

Step 3

In the same pot, sauté onions till caramelized to a nice golden brown color. Add in garlic and sauté for a minute.

Step 4

Add in flour and sauté till it gets a little brown.

Step 5

Add in beef chunks along with beer, beef broth, rosemary, thyme and sugar. Stir well.

Step 6

Spread mustard on the ginger bread slices and place them over the stew.

Step 7

Close the lid and cook for 15- 20 minutes. Stir the bread into the stew and again cover and cook for one and half to two hours, or until the beef is melt in your mouth tender. Make sure to stir it every now and then. During the last half hour, cook with the lid off to allow the stew to thicken.

Step 8

Taste and adjust the seasoning like salt and pepper.

Step 9

Serve it with French fries or mashed or boiled potatoes.