Pot Roast Carbonnade

Ingredients

• 1/2 pound slab bacon, cut into large lardons
• 2 medium onions, sliced
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 1/2 pounds beef chuck, cut into large cubes
• 5 carrots, peeled and cut into large chunks
• Generous tablespoon all-purpose flour
• 12 ounces beer (dark or light, depending on your preference)
• 6 prunes
• 1 tablespoon dried thyme
• 1 cup beef stock

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