From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 6 slices bacon
  • Salt and pepper
  • 3 pounds lean boneless beef chuck or rump, cut into 2-inch chunks
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 4 large onions, coarsely chopped
  • 1-1/2 cups beef stock
  • 2 (10-ounce) cans beer
  • 1-1/2 teaspoons sugar
  • 1 tablespoon vinegar
  • 1 large bay leaf
  • 3 large cloves garlic
  • 4 or 5 parsley sprigs, finely chopped

In a heavy black iron Dutch oven, fry bacon until crisp and set aside.  Pour off almost all the fat, leaving just enough to have a thin film on the bottom.  Salt and pepper meat lightly.  Heat fat until smoking hot, and brown meat, a few pieces at a time.  If needed, add a little more bacon fat.  When all the meat is browned, remove and add butter to the pot.  When the butter melts, stir in flour until well blended and light brown.  Add onions and saute until soft and lightly browned.  (You may need a little more bacon fat.)  Add beef stock and beer.  Stir constantly over low heat until well blended and mixture begins to boil.
  Add sugar, vinegar, bay leaf, and garlic.  Simmer for 2 to 3 minutes; then taste the sauce to see if salt and pepper are sufficient.  Stir in parsley.  Return meat to the pot.  There should be enough sauce to cover, but if you are a little short, add more beer.  Stir gently; cover and place in the lower part of oven at 325 degrees (or at a temperature to keep it simmering) for 1-1/2 to 2 hours.  The meat should be fork-tender when ready.  Serve with noodles.

SERVES: 8 - 10

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