Beef stew with Belgian beer

I really like beef stews that use beer in their base.  Yes, burgundy is classic, but beer is wonderful too.   Stella Artois is a good choice for this stew, but you can use any amber or brown ale.

Beef Stew with Belgian Beer

4 slices of bacon, cut into 1/2 inch slices
2 lb boneless chuck or stew beef, cubed
2 onions, chopped
4 c sliced baby bella or cremini mushrooms
2 cloves of garlic, minced
2 - 3 T flour

12 oz Stella Artois (or other amber or brown ale)
2 c carrots, sliced thick
2 c parsnips, peeled and sliced thick
1 c beef broth
2 T Dijon mustard
Salt and pepper
Bay leaf
1 t dried thyme
1 t caraway seeds

Cook bacon in a Dutch oven until crisp.  Remove bacon and set aside.  Brown meat (half at a time if needed) for about 5 minutes, removing from pan.  Add onions and saute until tender.  Add mushrooms and garlic and cook until about 1/2 the liquid is gone.  Sprinkle flour over liquid and stir for about 2 minutes.  Add beer, scraping the pan.  Add the bacon, beef, and all the rest of the ingredients.  Bring to a boil; cover and reduce heat, simmering for about 2 hours.  Discard bay leaf.