Beef, Potato, and Root Vegetable Stew

Ingredients

• 3 slices center-cut bacon, cut into 1/2-inch pieces
• 2 1/2 lbs boneless chuck roast, trimmed of excess fat and cut into 1-inch pieces (after trimming, you will have closer to 1 3/4 – 2 lbs meat)
• extra virgin olive oil, if needed
• 1 cup chopped onion (about 1 medium)
• 2 garlic cloves, minced
• 3 Tbsp all-purpose flour
• 1 (12 ounce) bottle brown ale (I used Harpoon)
• 2 cups low-sodium beef stock, divided
• 2 Tbsp Dijon mustard
• 1 tsp Kosher salt
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 1 1/2 cups chopped red potato
• 1 1/2 cups chopped sweet potato
• 2 cups sliced carrot
• 2 cups sliced parsnip