4 strips thick-cut bacon, cut into 1-in.-wide pieces
3 tablespoons vegetable oil, divided
2 pounds assorted mushrooms, such as king trumpet, shiitake, and pioppini tough stems trimmed and
2 1/2 pounds beef chuck, cut into 1 1/2-in. pieces
2 1/2 teaspoons kosher salt, divided
1 teaspoon pepper
3 tablespoons whole-wheat flour
1 teaspoon dried thyme
1/2 teaspoon ground allspice
3 tablespoons tomato paste
2 bottles (12 oz. each) brown, amber, or bock-style ale, such as Boont Amber Ale
1 cup reduced-sodium beef broth
8 shallots
5 medium carrots
1/2 pound baby Yukon Gold potatoes or fingerlings, halved lengthwise
2 tablespoons snipped fresh chives
Instructions
1. Cook bacon in a heavy 5- to 6-qt. pot over medium heat. Transfer bacon to a large bowl. Pour off all but 1 tbsp. bacon fat from pot, add 1 tbsp. oil, and cook larger sliced mushrooms until beginning to crisp on edges, about 10 minutes; transfer to a second bowl.
2. Dry beef on paper towels if wet, then season with 1 tsp. salt and the pepper. Add another 1 tbsp. oil to pot. Brown meat in 3 batches over medium-high heat until nicely browned all over, 20 to 30 minutes total. Add meat to bacon.
3. Add remaining 1 tbsp. oil and flour to pot. Cook over medium heat, stirring often, until flour is a shade darker, 2 to 4 minutes. Stir in remaining 1 1/2 tsp. salt, the thyme, allspice, and tomato paste. Pour in ale and broth; scrape up any browned bits from bottom of pot. Add reserved beef and bacon and accumulated juices. Bring to a boil, covered, then reduce heat to maintain a gentle simmer.
4. Simmer, stirring occasionally, 1 1/2 hours. Meanwhile, peel shallots and separate into lobes. Peel carrots and cut into 1- by 1/2-in. sticks.
5. Add shallots, cooked and raw mushrooms, potatoes, and carrots to beef and simmer, covered, 1 hour, or until beef is meltingly tender. Sprinkle with chives.
