1. Cook the bacon chunks in a large saute pan over medium heat for 5-6 minutes, turning the pieces occasionally, or until they are browned and crispy. Remove the bacon pieces and set aside. While the bacon is cooking, press the flanken pieces into the flour to coat the meat lightly. Set them aside.
2. After removing the bacon, cook the flanken pieces a few at a time, for 3-4 minutes per side, or until lightly browned. Set the browned flanken aside.
3. Pour the olive oil into the pan. Cook the carrots, onions and garlic for 2-3 minutes, stirring occasionally.
4. Return the flanken and bacon pieces to the pan and spoon the vegetables on top of the meat. Pour in the beer and stock. Place the thyme and rosemary on top. Season to taste with salt and pepper. Cover the pan. Cook at a low simmer (or in the oven at 250 degrees) for about 3 hours or until the meat is tender.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.