1/4 lb. bacon
1 bay leaf
3 tbsp. flour
2 beef bouillon cubes, dissolved in 1 1/2 c. water
1 tsp. dried thyme
1 tsp. fresh black pepper
3 lbs. lean 2 inch cubes beef
6 c. thinly sliced onions
2 c. beer, minus foam
2 tsp. dark brown sugar
2 tsp. cider vinegar
2 tbsp. minced, fresh parsley

In a large skillet, cook bacon until crisp. Drain and then crumble. Set aside. Brown beef in skillet. When brown, remove to a 4 quart casserole dish that can be used on top of range and in the oven. Bury bay leaf in beef. Cook onions in skillet until brown. Remove and add to beef. Stir flour into remaining fat in skillet, being careful not to scorch. Add beer and bouillon water. Boil for 1 minute. Add sugar, vinegar, and parsley. Simmer 2 to 3 minutes. Add salt and pepper to taste. Bring to a boil on top of range. Cover and bake in preheated oven to 350 degrees for 1 1/2 to 2 hours. Discard bay leaf. Serve with new boiled potatoes. Sprinkle bacon and extra parsley on top. Makes 6 to 8 generous servings.