Carbonnade with Collards

Name: Carbonnade with Collards
Ingredients: 4 oz (125 g) chunk bacon, diced; 2 lbs (1 kg) stewing beef, trimmed, cut into 1-inch (2.5 cm) cubes and patted dry; 3 onions, thinly sliced on the vertical; 4 cloves garlic, minced; 1 tsp (5 ml) dried thyme, crumbled; 1 tsp (5 ml) salt; 1 tsp (5 ml) cracked black peppercorns; 2 tbsp (25 ml) all-purpose flour; 1 tbsp (15 ml) tomato paste; 2 cups (500 ml) dark beer; ½ cup (125 ml) chicken stock (store-bought or see recipe); 2 bay leaves; 1 tbsp (15 ml) paprika (see tips), dissolved in 2 tbsp (25 ml) cider vinegar; 8 cups (2 L) thinly sliced (chiffonade) stemmed collard greens (about 2 bunches) (see tips)