2 slices bacon
1 1/2 lb. beef (chuck steak, top round, stew beef) cut into sm. pieces
1 tbsp. butter
2 med. onions, chopped
3 c. fresh mushrooms, sliced
1 c. beer
1/2 c. beef broth
1 tbsp. red wine vinegar
1 tbsp. fresh parsley, chopped
1/2 tsp. brown sugar
1/4 tsp. thyme, salt & pepper
1 bay leaf
2 tbsp. flour

In skillet cook bacon and put aside for later. In drippings, cook beef until brown and remove. Add butter to skillet and stir in onions and cook until tender. Add mushrooms and cook 2-3 minutes. Stir in beef, 1/4 cup beef broth, vinegar, salt, pepper, parsley, thyme, sugar and bay leaf. Mix and heat a couple of minutes. Combine with beef in casserole dish. Cover and bake 1 hour and 15 minutes at 325 degrees.

Stir together flour and 1/4 cup beef broth; add to casserole and replace in oven another 15 minutes. Serve over cooked butter noodles. Add crumbled bacon to top of finished plate.