Baked Vegetable Beef Cube Casserole
1 2/3 pounds [755 g] stewing beef cubes 1 tablespoon [15 mL] canola oil 16 peeled pearl onions 10 slices bacon, minced 2 tablespoons [17,5 g] flour 1/2 cup [125 mL] maple syrup 1 [340-mL / 12-ounce] pale beer 2 cups [500 mL] beef broth 3 tablespoons [45 mL] tomato paste 3 carrots, peeled then cut into pieces 1 bay leaf 1 sprig thyme Salt and pepper, to taste Preheat oven to 350°F [180°C]. Pat dry beef cubes using paper toweling. Into an oven-safe casserole, heat canola oil over medium-high heat. Brown beef cubes, a few at a time, turning often for 2 to 3 minutes. Transfer beef cubes onto a plate; reserve. Remove excess melted fat from casserole. Brown together pearl onions and minced bacon for 2 to 3 minutes. Transfer meat cubes back to casserole; sprinkle all over with flour. Stirring, pour in maple syrup, beer and beef broth. Bring to a boil scraping the bottom of the casserole using a wooden spoon to loosen any brown bits. Mix in tomato paste, carrot pieces, bay leaf and thyme sprig. Salt, pepper, cover and bake into preheated oven for 2 hours 30 minutes, until meat cubes can be cut with a fork.