Beef in Beer

4 slices bacon, cut into 1-inch pieces

3 large onions, sliced

3 lbs beef for stew, cut into 2-inch chunks

Salad Oil

2 tbsp flour

1 (12-oz) can beer

1 cup water

1 beef bouillon cube

1 small bay leaf

2 tsp sugar

3/4 tsp salt

1/4 tsp thyme leaves

1/8 tsp pepper

2 tbsp red wine vinegar

In a 12-inch skillet over medium heat, cook bacon until browned; remove to a 3 quart casserole.  Cook onions in drippings until tender and lightly browned, stirring often.  Remove to casserole.

In drippings over medium-high heat, cook beef a few pieces at a time, until well-browned (adding some salad oil if needed).  Remove to casserole.

In same skillet over medium heat, into an additional 2 tablespoons hot oil, stir flour and cook, stirring until dark brown.  Gradually stir in beer and the remaining ingredient except vinegar.  Cook until slightly thickened.

Pour into casserole, mix well.  Bake, covered, in 350^F oven for 1 hour and 45 minutes until meat is fork tender.  Spoon off fat from sauce.  Stir in vinegar. 

Serve with parslied potatoes and a tossed green salad.

Delicious!!