3 1/4 lb. beef rump or chuck roast
4 tbsp. cooking oil
2 slices bacon, diced
3 lb. med. onions, thinly sliced
1 c. canned beef broth
1 pt. beer, more if needed later
2 tsp. sugar
2 tbsp. parsley, chopped
1 bay leaf
1/2 tsp. thyme
2 tsp. salt
4-5 grinds of the peppermill
2 tbsp. cornstarch, blended with 3 tbsp. tarragon vinegar or 1/8 tsp. dried tarragon & 3 tbsp. cider vinegar
6-8 med. potatoes, boiled, halved & peeled or 12-14 whole new potatoes, boiled & peeled
1/2 c. finely chopped parsley

Buy a 3 1/4 pound roast, rump or chuck, trim fat, cut in 3/4" slices and then into 2"x4" pieces. Dry meat with paper towels. It won't brown if it is damp. Bring oil to a sizzle in a heavy skillet. Brown the meat slices well on both sides, a few pieces at a time. As they are done remove them to a heavy, lidded flameproof casserole.

Reduce heat and slowly cook the bacon pieces until they are barely crisp and not too brown. Remove to the casserole with a slotted spoon. Cook onions in the same skillet until limp and golden, not brown. Use more oil if needed. Remove the onions to the casserole. Add broth and beer to casserole. Stir in the sugar; it rounds out the taste. Stir in seasonings. Cover and cook in oven 1 1/2 to 2 1/2 hours, or until meat is tender. If necessary, add warm beer to keep stew barely covered during cooking.

Remove from the oven, degrease by tipping pot and skimming off fat. Check seasoning. Carefully stir in the cornstarch mixture. Cook 10 minutes on top of the stove until the stew thickens. Turn into a clean warm casserole or baking dish, add hot potatoes, and serve.

To serve later, allow to cool, cover the casserole with its lid or seal the baking dish with foil and refrigerate. To reheat, allow dish to come to room temperature and place in a preheated 325 degree oven for 30 minutes. Sprinkle parsley over all.