3 lb. stew beef
4 tbsp. flour
1/2 tsp. black pepper
1/2 tsp. salt
4 slices bacon
4 onions, quartered
4 tbsp. vegetable oil
1 c. beer
1 (14 oz.) can beef stock
1 tbsp. Dijon mustard
2 tbsp. brown sugar
1/2 tsp. dried thyme
3 to 4 sprigs parsley (or use dried)
1 tbsp. fresh chives (or 1 tsp. dried)
1/4 tsp. sage

Combine flour, salt and pepper. Sprinkle over meat. Set aside.

Fry bacon until crispy. Drain bacon and discard fat. Crumble bacon and set aside. Heat 2 tablespoons vegetable oil in large pan. Cook onion about 4 minutes. Remove onions and add remaining oil to pan. Add meat and brown. Return onions and bacon to pan. Add beer, beef stock, mustard, brown sugar and herbs. Bring to boil. Lower heat, cover and cook 2 1/2 to 3 hours.