2 lbs. bottom round or chuck, cubed
Salt and pepper to taste
4 slices bacon
2 med. onions, sliced
1 1/2 tbsp. flour
2 c. ale or beer
1 sm. bay leaf
Pinch of thyme
1 clove garlic
1 tbsp. sugar
1 tbsp. vinegar

Cook bacon crisp in heavy skillet; break up and put in heavy earthenware pot. Saute onions lightly in bacon fat. Add to pot. In remaining fat, brown beef cubes well, adding more bacon fat if necessary. Sprinkle flour over browned meat; stir until absorbed. Remove skillet from fire and add beer gradually, stirring constantly until well blended. Add to pot with bay leaf, thyme, garlic stuck on a toothpick, sugar, and vinegar; stir well.

Bring to boil; cover closely and simmer about 45 minutes or until meat is tender. Check once or twice to see that liquid has not cooked away; it will not if cover is really tight. If necessary, add a bit more beer. This can also be oven baked and is especially good made in a large bean pot. Bake 1 1/2 hours at 325 degrees or until meat is tender. Serves 6.