Ingredients
¼ pound bacon (optional)
3 lbs lean beef, cubed
1 bay leaf
6 cups onions, thinly sliced
3 tbsp flour
2 cups beer, minus foam
2 beef bouillon cubes, dissolved in 1½ cups boiling water
2 tsp dark brown sugar
2 tsp cider vinegar
1 tsp thyme, dried and crushed
2 tbsp fresh parsley, minced
1 tsp salt
1 tsp pepper
Preparation
Step 1
In a large skillet, slowly cook the bacon (if using) until crisp, drain on paper towels, crumble when cool, and set aside.
Step 2
Pour off most of the bacon fat, leaving a thin layer in the skillet. Brown the beef in the skillet, adding bacon fat as needed, until the beef is browned on all sides. Transfer beef to a 4 qt casserole dish.
Step 3
Add the onions to the skillet and cook until translucent. Using a slotted spoon, transfer the onions to the casserole dish with the beef. Add the bay leaf.
Step 4
Stir the flour into the remaining bacon fat in the skillet, adding more fat if needed. Cook over low heat, stirring constantly, until amber colored, being careful not to scorch.
Step 5
Add the beer and the beef bouillon to the skillet, stirring constantly; bring to a boil. Boil for one minute.
Step 6
Add the sugar, vinegar, thyme, and parsley, stir and simmer for ~10 minutes. Add salt and pepper and pour over the beef and onions.
Step 7
If your casserole dish allows, bring to a boil on the stovetop, then cover tightly. Add to a 350-degree oven and bake for at least 2 hours. Discard bay leaf and bacon before serving.