| 1.5 lb. beef | 1/4 lb bacon |
| 1 carrot or 1 jar mushrooms | 1 lb onions (about 3) |
| 1/2 bulb garlic (6 or more cloves) | 1/4 cup flour |
| 3/4 bottle beer or ale | 1 cup beef broth |
| 1 bay leaf | 1/4 tsp. thyme |
| 1/8 cup red wine vinegar | 1 tsp. sugar |
| shake of parsley |
Crisp the bacon, crumble it, and set it aside.
Cut the beef into bite-size chunks, and brown (sear) it in the bacon
fat. Fish it out of the saute pan, and set it aside.
Chop the onions, and cook them in the fat. Add the garlic, and
cook for 2-3 minutes. Add the flour, and cook for an additional 2
minutes.
Slowly add the beer and broth, then add the bay, thyme, and sugar.
Bring the mixture to a boil, and simmer 5 minutes. Add the beef
and carrots, and simmer until done (15-20 minutes?).
Finally, stir in the vinegar, bacon and parsley, and serve it forth.
Serve with a salad and crusty bread.
Also good served over noodles.
Theoretically serves 8. Really serves 4 hungry people with no side dish.